bbq harissa aubergine
Rocket&Basil_Berlin BBQ_13.jpg

It's no secret that we love chilli in all it's forms and variations. Chopped up into salads, made into fiery hot sauce, pickled, sautéed, mixed with salty soya sauce and drizzled onto steamed fish. If it contains chilli, sign us up please! 

So here is our ode to harissa, one of the most delicious chilli pastes that exists... Combined with barbecued aubergine. It really can't get much better than that! xx


4 tbsp rose harissa (we make our own - recipe coming soon - but shop bought is also fine) 
2 cloves of garlic, minced
juice of 1 lime
2 tbsp olive oil
1.5 tsp ground cardamom
salt & pepper to taste
4 small aubergines

To serve: 
roasted almonds, chopped
coriander, roughly chopped
yoghurt spiced with 1 tsp of cumin, salt and pepper. 


1. Combine the harissa, garlic, lime juice, olive oil, cardamom, salt and pepper to make a thick past. Halve the aubergines (if they are large, quarter them lengthways) and slather with the paste. Place the aubergines in a shallow dish, cover with cling film and allow to marinate at room temperature for around 30-40 minutes. 

2. If using a charcoal grill: allow the coals to come to medium to low temperature. Grill the aubergines until nicely charred on the outside and tender on the inside (this should take about 20-30 minutes), making sure you turn the aubergines every once in a while to allow them to cook evenly. 

3. If using an oven: set your oven to the grill function. Spread the aubergines evenly on an tin foil-covered baking tray and grill on the highest oven rack for around 20-30 minutes until soft on the inside and nicely browned on the outside. 

4. To serve: sprinkle the aubergine with the chopped almonds, and some coriander, then dish up immediately with a generous dollop of spiced yoghurt