Plant-based harissa aubergine recipe

This vegan-friendly centrepiece is super simple but looks oh-so impressive served up on a platter.

By The GH Kitchen TeamUpdated: 06 December 2023

This delicious aubergine recipe combines spicy harissa, sweet maple syrup and zingy lemon for an easy but oh-so impressive looking vegan centrepiece, with layers of complex flavour in every bite.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

Ingredients

2
medium aubergines
2 1/2 Tbsp.
harissa paste
2 Tbsp.
maple syrup
1 Tbsp.
lemon juice
1/2 Tbsp.
olive oil
4 Tbsp.
pomegranate seeds
Small handful mint or coriander leaves

Directions

1. Step 1Halve the aubergine lengthways and score the flesh with a small sharp knife in a criss-cross pattern, being careful not to cut through the skin. In a small bowl mix the harissa, maple syrup, lemon juice and some seasoning.
2. Step 2Brush skin side of the aubergines with the oil, then brush the flesh with half the harissa mixture. Barbecue skin-side down over medium heat for 10min, until the skin is charred and the flesh is tender.
3. Step 3Brush the flesh side with the remaining harissa, then turn and barbecue flesh-side down for 5min until browned. Carefully remove from the grill, using a palette knife or thin-edged spatula if the aubergine sticks a bit to the bars. Sprinkle with the pomegranate and herbs and serve.

To cook without the help of a barbecue, cook under a grill for 10min.

Serve with our Boston baked beans and heirloom tomato and giant couscous salad.

If you're looking for more vegan or plant-based recipes, then we have plenty to try.

Per serving:

Calories: 88
Protein: 2g
Fat: 3g
Sat fat: 0g
Carbs: 12g
Sugars: 10g
Fibre: 5g

Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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