Harissa Roast Aubergine with Tahini Sauce and Pomegranate
Soft, smoky roast aubergine halves glazed with harissa, spooned with creamy tahini sauce and jewelled pomegranate seeds.
Made with Harissa paste and Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.52 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 210°C (190°C fan). Score the cut side of each aubergine half in a diamond pattern, cutting about 1 cm deep without piercing the skin.
- 2
Brush the cut sides with 2 tablespoons of the olive oil and sprinkle with the salt. Place cut side down on a large baking tray and roast for 25 minutes.
25 min - 3
Toss the chickpeas with the last tablespoon of oil on a second small tray and put them in the oven for the final 15 minutes until crisp at the edges.
- 4
Turn the aubergines over and spread your ready made harissa paste (see the base recipe) over the cut sides. Roast for a further 15 minutes until deeply golden and completely soft.
15 min - 5
Loosen your ready made tahini sauce (see the base recipe) with the lemon juice and a splash of water until it is pourable.
- 6
Arrange the aubergines on a platter, spoon over the tahini sauce and scatter with the crisp chickpeas, pomegranate seeds and mint.
Tips
- Cut a deep diamond pattern. It lets the harissa and heat in and the flesh cooks through evenly.
- Choose heavy, glossy aubergines with tight skin. Soft, spongy ones go bitter.
- Serve with rice or gluten free flatbread for a full meal.
Storing and freezing
Keep leftovers without the pomegranate in a covered container in the fridge for up to 3 days. Eat cold or reheat until steaming hot. The roasted aubergine freezes for up to 2 months.
Questions
Can I make it ahead?
Yes. Roast the aubergines up to a day ahead and serve warm or at room temperature. Add the tahini sauce, chickpeas and pomegranate just before serving.
Is this suitable for vegans?
Yes, provided your harissa and tahini sauce are made without honey or dairy. The base recipes here are vegan. Check labels on any shop bought versions.
What can I use instead of pomegranate seeds?
Chopped tomatoes with a little lemon, sliced radishes or a few capers all add freshness. Pomegranate molasses stirred into the tahini is another good option.
More made with harissa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
