Barbecued Aubergines On A Bed Of Pistachio Yoghurt Topped With Harissa Lentils

By Tiffany Shirley

BBQ'd Aubergine with Whipped Pistachio Tofu



Pistachio Yoghurt

½ Tbsp Minced Garlic 

1 Tsp Lemon Zest

1 Tbsp Lemon Juice

Salt & Ground Black Pepper, to taste

60ml Extra Virgin Olive Oil

250g Greek style yogurt


Harissa Lentils

½ Red Onion, finely chopped

½ Tbsp Minced Garlic

2 Tsp Chilli Powder

1 Tsp Cumin

1 Tsp Mixed Herbs

2 Tbsp Soy Sauce

1 Tbsp Harissa Paste

250g Puy Lentils

150ml Water





Red Chillies


  • Preheat your gas barbecue to 250°C.
  • With a sharp knife, pierce 10 holes around the aubergine. Place the aubergine on the preheated barbecue grill and close the lid, leave to cook for 25 mins. 
  • Meanwhile, prepare the pistachio yoghurt. In a food processor, finely grind pistachios. Add garlic, lemon zest and lemon juice and process. Gradually pour in extra virgin olive oil and while processing until smooth. Season with salt and pepper. Fold the majority of the pistachio paste into Greek yoghurt in a medium bowl, leaving a marbled look. Reserve some pistachio paste for final garnish.
  • After 25 mins, flip the aubergine using tongs, allow to cook for another 10 mins.
  • While the aubergine cooks, make the harissa lentils. Heat olive oil in a frying pan over medium and sauté red onion & garlic until soft. Add chilli powder, cumin, mixed herbs, and sauté for a minute. Mix in soy sauce and harissa paste, cook for another minute. Add puy lentils and water, simmer for 5 mins, stirring occasionally. 
  • After 10 mins, remove aubergines from the heat and place on a chopping board. Allow to cool for 2 mins. Slice in half lengthways and gently drag a fork through the flesh to distribute.
  • To serve, spoon the Pistachio Yogurt onto a plate. Place the aubergines on top and pour over the Harissa Lentils. Garnish with remaining pistachio paste, parsley and red chillies. Enjoy!

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