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Harissa Marinated Aubergine with Sour Cream

Servings: 2


  • 1 Aubergine cut in half, vertically
  • 2 red pepper diced
  • 1/2 tsp coriander
  • 1/4 tsp caraway seeds
  • 2 tbsp olive oil
  • 1 red onion diced
  • 2 garlic cloves crushed
  • 2 chillies chopped
  • 1 lemon zest and juice
  • 1/2 tsp salt


  • 1. Preheat the oven to 200c/180c fan. Roast the diced red pepper with a drizzle
    of oil until lightly charred and brown.
    2. Dry roast the herbs in a pan for 2-3 minutes to release the aromas. Ensuring
    not to burn.
    3. Blend everything except for the aubergine in the Nutri blender to form the
    harissa paste.
    4. Cut the aubergine in half, lengthways and score the inside in a criss-cross
    5. Pour the marinade over the aubergine and allow to sit for 20 minutes.
    6. Bake the aubergine until lightly brown on top and fully cooked through –
    approximately 40-45 minutes.
    7. Serve with the sour cream.