Harissa aubergine wedges with tahini & mint yogurt

• aubergines↗4

  cut into 4-8 wedges

• rose harissa↗4 tbsp tbsp

  (use less if you prefer milder spice)

• lime↗1

  zested and juiced

• olive oil↗1 tbsp tbsp
• tahini↗2 tbsp tbsp
• yogurt↗150ml ml
• mint sprigs↗2

  leaves picked and finely chopped, plus a few whole leaves to serve (optional)

• honey↗2 tsp tsp
• pumpkin seeds↗1-2 tbsp tbsp

Step-by-step instructions

1. 1

   Score the flesh of the aubergine wedges in a criss-cross pattern, then transfer to a bowl and sprinkle over 1 tsp salt. Toss well, then tip into a colander and leave for 30 mins to draw out any moisture.

2. 2

   Mix the harissa, lime zest and olive oil together in a small bowl and set aside. Combine the tahini, yogurt and chopped mint in a bowl, then stir in the lime juice to taste. Season, then chill until needed. Will keep chilled overnight.

3. 3

   Heat the oven to 200C/180C fan/ gas 6. Shake the excess water from the aubergines, then pat dry with a clean tea towel or kitchen paper. Tip onto a large baking tray and rub in the harissa mix until well coated. Roast for 30-35 mins until softened and beginning to brown.

4. 4

   Drizzle the honey over the tahini yogurt and grind over some black pepper. Serve in a small bowl alongside the aubergines, scattered with the pumpkin seeds and a few extra mint leaves, if you like.