Ingredients (serves 2 people)
3 garlic cloves
1/4 cup of harissa paste
3 tablespoons of drained capers, drained
2 tablespoons of olive oil
1 large eggplant halved lengthways
2 tablespoons fruit jam
1/2 cup vegan yoghurt
zest and juice of a lemon
2 tablespoons of chopped dill
Preheat the oven to 425F.
Finely chop garlic, half the capers, then mix with harissa and olive oil. Score the eggplant flesh. Rub some of the caper mixture into the flesh of the eggplant, keeping some to one side in a small bowl. Mix the rest of the capers with a little olive oil. Put the eggplant on a baking tray and spread out the capers on the tray next to the eggplant. Roast eggplant and capers for 8-10 minutes.
Remove from the oven and put the cooked capers into a bowl. Put the eggplant back in the oven for about 20-25 minutes.
Meanwhile mix the jam with the reserved caper mixture. In another bowl mix the yoghurt and lemon juice, season with salt and pepper.
Arrange eggplant on a plate, spoon some lemon yoghurt on top, then drizzle some caper/jam mixture and sprinkle with roasted capers, chopped dill and lemon zest. Serve with some roasted potatoes or other vegetables of your choice.