Aubergine Harissa Recipe

Prepare aubergines

Preheat oven to 220°C (430°F). Trim the aubergines and cut into 1–1.5 cm thick slices (or lengthwise halves for larger pieces). Lay on a baking tray lined with parchment.

Brush both sides of slices with olive oil, season each side with sea salt and black pepper. Arrange in a single layer so slices roast evenly.

Roast in the preheated oven for 18–25 minutes, flipping once halfway, until golden brown and tender with some caramelised edges. Remove and set aside to keep warm.

Sweat aromatics

While the aubergines roast (or beforehand), heat 2 tbs extra virgin olive oil in a medium skillet over medium heat. Add the finely diced onion and a pinch of salt and cook for 6–8 minutes until soft and translucent, stirring occasionally.

Add the minced garlic and cook for 30–45 seconds until fragrant; do not let it brown.

Stir in the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly — this develops sweetness and reduces rawness.

Pour in the red wine (if using) and let it reduce by half, about 1–2 minutes, scraping any browned bits from the pan.

Add the crushed canned tomatoes, harissa paste, dried oregano, caster sugar, salt and black pepper. Stir to combine, bring to a gentle simmer and reduce heat to low.

Simmer the sauce gently for 12–15 minutes, uncovered, stirring occasionally until it thickens to a spoon-coating consistency. Taste and adjust seasoning — add more harissa for heat or a pinch more sugar if acidity is high.

If you prefer a smoother sauce for spreading, pulse briefly in a blender or use an immersion blender to reach desired texture; otherwise leave slightly chunky for a rustic finish.

Place a layer of warm harissa tomato sauce on a serving platter or individual plates (about 2–3 tbs per portion).

Arrange the roasted aubergine slices over the sauce, overlapping slightly if needed. Spoon a little more sauce over the top of the aubergines (1 tbs each) so they’re well glazed.

Toss the rocket with the lemon juice and 1 tbs extra virgin olive oil, lightly season with a pinch of salt and scatter the leaves over the aubergine.

Finish with Parmesan shavings scattered on top and a light sprinkle of chili flakes if using. Drizzle a little extra virgin olive oil over everything for shine.

Serve warm or at room temperature as an antipasto or main for 2–3 people. Leftover sauce keeps refrigerated for 3–4 days.