Aubergines with tomatoes, harissa & almonds from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 64) by Rukmini Iyer

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Accompaniments: Whole roasted cauliflower with ras el hanout, pearl barley & pomegranate

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • quinn_q3nqrr on May 09, 2026

    It was quite basic. I diluted the (very spicy Tunisian) harissa by 50% but next time I'd go for spicier than that - it was a bit bland at this level.

  • eeeve on January 21, 2025

    Not too keen on this. Don't think I like the contrast between tough aubergine skin and soft interior. Found the dish was lacking something - some sauce or dip on the side (we didn't have any yoghurt in). Served with dressed rocket. It wasn't awful but I don't think I'll repeat.

  • rodillagra on January 17, 2021

    As with all aubergine recipes I used much more oil than suggested. Tasty. Added a lot more almonds to up the protein.

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