Aubergine often gets a bad reputation for being tricky to cook, but this Sticky Harissa Aubergine recipe flips that narrative on its head. Roasted to perfection, it boasts a golden, crispy exterior with a soft and tender centre. This dish doesn’t stop there—it’s dressed up with a sweet and spicy harissa glaze, creamy whipped tahini, and a tangy yoghurt sauce. Whether you’re enjoying it with warm flatbreads or a light couscous salad, this dish is bound to become a favourite in your kitchen.
Table of Contents
- Sticky Harissa Aubergine: Ingredient Breakdown
- Roasting Aubergine Right
- This Sticky Harissa Glaze Elevates the Humble Aubergine
- Whipped Tahini: A Creamy Base for the Sticky Harissa Aubergine
- Garlicky Yoghurt: A Bright, Tangy Contrast
- Assembling the Sticky Harissa Aubergine
- Substitutions and Notes on Ingredients
- Sticky Harissa Aubergine: Serving Suggestions
- Final Thoughts
- Want More Aubergine Recipes?
Sticky Harissa Aubergine: Ingredient Breakdown
- Aubergines: Thickly sliced so they roast up soft in the middle while getting crispy around the edges.
- Extra-Virgin Olive Oil: Adds richness and helps the aubergine develop that irresistible golden crust.
- Natural Yoghurt: Provides a tangy contrast to the richness of the aubergine and tahini.
- Lemon: Adds a zesty brightness to the yoghurt sauce.
- Garlic: A simple but essential addition to the yoghurt, giving it a savoury, garlicky edge.
- Harissa Paste: This North African chilli paste delivers a fiery heat that pairs beautifully with aubergine.
- Pomegranate Molasses: Adds a sweet, tangy depth to the harissa glaze.
- Date Syrup: Brings a deep, caramel-like sweetness to balance the heat of the harissa.
- Tahini: This sesame paste is the creamy base for the whipped tahini sauce. High-quality tahini is key here (see notes).
- Toasted Sesame Oil: Enhances the nutty flavour of the tahini and adds a subtle richness to the sauce.
- Pomegranate Seeds: These little gems offer bursts of sweetness and a touch of acidity.
- Rocket Leaves: Peppery rocket adds freshness and a slight bitterness to balance the richness of the dish.
Roasting Aubergine Right
Cooking aubergine properly is all about the texture, and it really shines in this Sticky Harissa Aubergine recipe. You want the aubergines crispy on the outside and soft, almost creamy, in the middle. That’s why slicing them into thick rounds is key—thin slices can dry out before they get tender. Roasting at a high temperature ensures the aubergine develops that golden exterior while becoming soft and squidgy inside. Aubergine is like a sponge when it comes to oil, which is why you want to coat the slices well in olive oil. It helps with the caramelisation and gives the aubergine that rich, almost meaty texture.
This Sticky Harissa Glaze Elevates the Humble Aubergine
The harissa glaze is the star of the show in this Sticky Harissa Aubergine recipe. Harissa is a North African chilli paste that delivers a fiery, smoky heat, lending a smoky, spicy kick to the roasted aubergine. But it’s not just about the heat—pairing it with pomegranate molasses and date syrup creates a glaze that’s full of depth. Pomegranate molasses brings acidity and tang, while date syrup adds a caramel-like sweetness. This balance of flavours is what makes this Sticky Harissa Aubergine so addictive.
If you don’t have pomegranate molasses on hand, balsamic glaze works well as a substitute, though they aren’t generally interchangeable. In this case, however, the balsamic’s sweet-tart flavour complements the other ingredients perfectly.
Whipped Tahini: A Creamy Base for the Sticky Harissa Aubergine
Whipping tahini with toasted sesame oil and water creates a luscious, creamy sauce that’s the perfect base for the sticky harissa aubergine slices. The whipped tahini might look like it’s splitting when you first start whisking, but don’t be discouraged—it will come together into a thick, velvety sauce. This is why it’s so important to use good-quality tahini. The consistency and flavour of tahini can vary wildly depending on the brand. You want something smooth and pourable, not thick and clumpy. Supermarket own-brand tahini often lacks the balance needed for this Sticky Harissa Aubergine recipe, so opting for brands like Baracke, Al Nakhil, Al Taj, or Belazu is recommended.
Garlicky Yoghurt: A Bright, Tangy Contrast
While the whipped tahini offers a creamy, nutty element, the garlicky yoghurt adds a tangy freshness that cuts through the richness of the Sticky Harissa Aubergine. The lemon juice brightens the yoghurt, while a touch of garlic gives it a punch of savoury flavour. This sauce contrasts beautifully with the sticky harissa aubergine slices and adds another layer of complexity to each bite.
Assembling the Sticky Harissa Aubergine
When it comes to assembling this Sticky Harissa Aubergine recipe, it’s all about creating balance. Start by spreading the whipped tahini on the base of the plate—it’s the foundation that brings everything together. Then, layer the sticky harissa aubergine slices on top, allowing the glaze to mingle with the creamy tahini. The garlicky yoghurt is drizzled over for tang and brightness, while a handful of pomegranate seeds adds bursts of sweetness and crunch. Finally, a scattering of peppery rocket leaves provides a fresh, slightly bitter bite to balance out the richness of the dish.
Substitutions and Notes on Ingredients
While this Sticky Harissa Aubergine recipe includes a few specialty ingredients, there are easy swaps available if needed. Pomegranate molasses can be substituted with balsamic glaze, though it’s worth noting that they aren’t exact replacements in most dishes. However, for this Sticky Harissa Aubergine recipe, balsamic glaze works surprisingly well, offering the right balance of sweetness and acidity. Similarly, if you don’t have date syrup, honey or maple syrup are excellent substitutes that provide similar sweetness with a slightly different flavour profile.
When it comes to tahini, as mentioned earlier, quality is everything. Poor-quality tahini tends to be thick, gritty, and bitter, which can throw off the balance of the dish. Look for smooth, pourable tahini with a mild, nutty flavour. Middle Eastern brands like Baracke, Al Nakhil, Al Taj, and Belazu are worth seeking out for their superior quality.
Sticky Harissa Aubergine: Serving Suggestions
While this Sticky Harissa Aubergine is perfect on its own with warm flatbreads, it’s also a versatile dish that can be paired with a variety of sides. A light herby couscous with chopped parsley and mint would complement the rich flavours of the aubergine, as would a simple quinoa salad with roasted vegetables. If you’re looking for something more substantial, try serving it alongside grilled halloumi or even a fresh tomato and cucumber salad for a refreshing contrast.
Final Thoughts
Sticky Harissa Aubergine is the kind of dish that can easily become a go-to. It’s simple to prepare yet feels special enough for entertaining. The combination of textures—from the crispy edges of the aubergine to the creamy tahini and the crunch of pomegranate seeds—keeps each bite interesting. Plus, the balance of spicy, sweet, tangy, and nutty flavours makes this dish as exciting as it is satisfying. Whether you’re serving it as a main or a side, it’s sure to impress anyone who tries it.
Want More Aubergine Recipes?
If you love this Sticky Harissa Aubergine recipe and are looking for some more aubergine recipe inspo, why not try one of these recipes:
- Miso Aubergine: Juicy, succulent aubergines, slathered with a rich and savoury miso glaze, then roasted until caramelised.
- Crispy Aubergine Parmigiana: A meat-free twist on chicken parm, featuring crispy breaded aubergines served over a homemade spicy tomato sauce – delicious!
- Crispy Aubergine Puttanesca: Crispy breaded aubergine, served over a chunky puttanesca sauce made from tomatoes, olives, capers and anchovies.
- Smoky Aubergine and Red Pepper Dip (Kyopolou): A smoky, creamy dip made from roasted aubergines and red peppers, perfect for dipping or spreading on bread.
Sticky Harissa Aubergine
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 6 reviews
This is one of my favourite ways of making aubergine: cut into thick slices, roasted until golden on the outside and soft and squidgy in the middle, and finished with a sticky glaze. This one is harissa-based, which pairs beautifully with the nutty whipped tahini and tangy, garlicky yoghurt. Enjoy with warm flatbreads or serve alongside some herby couscous and veg.
- Author: zenak
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 3 large aubergines (or 4 regular)
- 75ml extra-virgin olive oil
- 50g natural yoghurt
- ¼ lemon, juice only
- 1 garlic clove, minced
- 2 tbsp harissa paste
- 1 tbsp pomegranate molasses (see Notes for substitutes)
- 1 tbsp date syrup (see Notes for substitutes)
- 100g good-quality tahini (see Notes)
- 2 tbsp toasted sesame oil
- 75ml cold water
- handful pomegranate seeds
- handful rocket leaves
Instructions
- Heat your oven to 240°C/220°C fan.
- Slice your aubergines into 4cm thick rounds and place in a large mixing bowl. Add the extra-virgin olive oil, season generously with salt and pepper and toss well to coat.
- Line a large baking tray with greaseproof paper. Arrange the aubergine slices in a single layer and roast for 35-40 minutes, or until deep golden brown.
- Meanwhile, place the natural yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper and whisk to combine, then refrigerate until ready to use.
- In a separate bowl, combine the harissa paste, pomegranate molasses and date syrup. This is the harissa glaze.
- Back to the aubergine. Brush the top of the aubergine slices with half of the harissa glaze and return to the oven for 5 minutes, or until beginning to caramelise. Flip, brush the other side with the remaining marinade and return to the oven for 5 minutes, or until beginning to caramelise.
- Finally, whisk the tahini and toasted sesame oil until smooth, then add the water and whisk again until smooth. It will split and look like it won’t emulsify but trust the process! After a couple of minutes, it will come together in a thick, creamy sauce. Season with salt, to taste, and set aside.
- To assemble, spread the whipped tahini onto a large plate. Top with the aubergine slices, drizzle over the garlicky, lemony yoghurt, and finish with the pomegranate and rocket.
Notes
- If you don’t have pomegranate molasses, you can swap it for balsamic glaze. Please note that they’re not generally interchangeable; balsamic glaze just happens to work nicely in this case.
- If you don’t have date syrup, you can swap it for honey or maple syrup.
- Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.
16 Responses
Love your recipes????
Thank you!
Love love your aubergine recipes????
Thank you so much!
Love your aubergine recipes!
Thank you!
Delicious!! The eggplants melt in your mouth and are just spicy enough
I’m so glad you enjoyed it! 🙂
Im not gona lie, i was really skeptical of this, esp after taking a quick taste of the tahini sauce, but man was I wrong. The flavors are fire together and they all match up so well. I will be definitely adding this to my top recipes!
Yes, the beauty is in the way it all comes together! I’m so glad you enjoyed it in the end.
Absolutely delicious, thank you for sharing. I have a new favourite way to eat aubergine – so sticky and delicious with that glaze and combo of sauces
I’m so glad you enjoyed it 🙂 Thank you for the 5 star review!
This was my first time cooking eggplant (aubergine) for myself, and one of the first times eating it at all. I was nervous, unsure if I would like the texture and taste. I loved it!! It’s soft and so so flavorful, and SUPER simple. I ended up using a food processor to whip the tahini which worked way better (my whisk is not the best so it wasn’t working well before then). If you have sumac it would go well in the yogurt sauce too, maybe even a dash of cumin. Will definitely be making this again, and actually using the same flavors in another eggplant dish tonight.
Aw yay I’m so, so happy that you loved it! 🙂
So good! Perfect level of roastiness and it is actually so easy – the flavours compliment eachother beautifully 🙂
Thank you so much for your kind words! I’m so glad you enjoyed it 🙂