Harissa Aubergine Galette

These spicy aubergine galettes are perfect for a light lunch or dinner. They're packed with flavour and so simple to make. Leftovers are great for meal prep too!

Course Appetizer, Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 20

Total Time 35

Servings Galettes

Calories 726kcal

Author Amy Fulwood

Ingredients

1 Aubergine cubed
1 tbsp Olive Oil
1 tsp Salt
1 - 3 tablespoon Harissa
5 tablespoon Greek Yoghurt
100 g Feta crumbled
Plain Flour for sprinkling
300 g Ready Rolled Puff Pastry
1 Egg whisked
Toasted Pine Nuts
½ Lemon zested
Pomegranate Molasses to serve
Fresh Mint to serve

Instructions

Heat the oven to 200°C/400°F. Heat the 1 tablespoon Olive Oil in a frying pan over a medium heat. Add the 1 Aubergine and fry until softened and browned. Sprinkle in the 1 teaspoon Salt and add the 1 - 3 tablespoon Harissa, mix well until coated.
Sprinkle a surface with flour and roll out the 300 g Ready Rolled Puff Pastry, cut crossways into two rectangles. Split the aubergine between the two pieces of pastry, placing in the middle and leaving a border around the edges. Fold in the edges of the pastry, crimping as you go. Don't worry about being too neat here, it's meant to look rustic! Brush both with the beaten egg and place in the oven for 15-20 minutes until golden.
While the galettes cook, make your feta drizzle. Put the 5 tablespoon Greek Yoghurt and 100 g Feta in a blender and mix until smooth. Season well.
When the galettes come out the oven leave to cool for a few minutes then sprinkle with toasted pine nuts and lemon zest. Drizzle over the feta sauce and pomegranate molasses and decorate with mint leaves.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition