# Aubergine Ottolenghi Style

This smoky and sweet harissa aubergine dish with tangy feta and crispy chorizo cubes is a budget-friendly meal that tastes incredible and is sure to impress.

- Servings: 2 servings
- Total time: 45 min
- Cuisine: Greek
- Category: Drink
- Language: en

## Ingredients

- 2 aubergines
- Olive oil
- Salt
- 30 g harissa
- 1 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 130 g feta
- 50 ml milk
- 2 tbsp tahini
- 60 g chorizo, finely diced
- 1 small handful fresh dill, roughly chopped
- Warm pitta or flatbreads, to serve

## Instructions

1. Start by charring the aubergines. Rub them with a little olive oil, then place them on a very hot griddle pan, BBQ, or directly over a flame if you have gas.
2. Turn them every few minutes until the skins are blackened all over and the aubergines feel completely soft inside. This should take around 20 to 30 minutes.
3. Once cooked, place the aubergines on a tray or rack and leave them to cool slightly.
4. When they are cool enough to handle, carefully peel off the burnt skin. Try to keep the aubergines fairly whole if you can.
5. Cut each aubergine down the middle lengthways, without slicing all the way through. Open them up slightly, season with salt, then leave them to sit for a few minutes so any extra liquid can drain away.
6. While the aubergines are resting, make the harissa oil. Mix the harissa with 3 tbsp olive oil, lemon juice and maple syrup.
7. Give the harissa oil a taste and add a pinch of salt if needed.
8. For the tahini feta, mash the feta with the milk and tahini until smooth-ish and creamy. It does not need to be perfect, just spreadable. Add a splash more milk if you want it looser.
9. Add the diced chorizo to a cold pan, then place over a medium heat.
10. Cook until the fat renders out and the chorizo goes crispy. This should take around 5 to 6 minutes. Keep the crispy chorizo and the oil from the pan.
11. To serve, spread the tahini feta over the base of a plate.
12. Place the burnt aubergines on top, then spoon over the harissa oil.
13. Finish with the crispy chorizo, a little of the chorizo oil, and plenty of fresh dill.
14. Serve with warm pitta or flatbreads.

## Equipment

- griddle pan
- BBQ
- oven
- pan
- tray
- rack
- meat thermometer

## Tips

- For ease you can finish the aubergines in the oven for 15 mins at 200°C if in a rush.
- Try to keep the aubergines fairly whole when peeling off the burnt skin.
- The tahini feta does not need to be perfectly smooth, just spreadable. Add more milk if you want it looser.

## Source

- Original video: https://www.instagram.com/reel/DXuGL2LDH19/?igsh=MXFvcWRrdzU2cTJzNg==
- Recipe page: https://www.cliprecipe.com/recipe/bf78147b-1c16-46b9-ade1-c57f1824595c
- Extracted: 2026-05-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt