Baked aubergines with harissa, orange and mascarpone

Serves: 6
Course: Side Dish
Cooking Time: 1 hr 20 mins
  • 3 aubergines
  • 6tbsp olive oil
  • Salt and pepper
  • 250g mascarpone
  • 1 egg yolk
  • Zest of half an orange
  • ½tbsp harissa paste
  • 100g panko breadcrumbs (ordinary breadcrumbs will do too)
  • More oil, for drizzling

1 Preheat your oven to 180 degrees Celsius.

2 Cut the aubergines in half lengthwise. Score the flesh and place on an oven tray, cut side up.

3 Drizzle the olive oil over the aubergines, making sure it is rubbed well into the flesh, then season them with salt and pepper.

4 Bake for 40 minutes, until soft and tender.

5 Meanwhile, mix the mascarpone with the egg yolk, orange and harissa, then season the mixture.

6 Spoon the mixture evenly over the aubergine, sprinkle the breadcrumbs over the top and drizzle with a little olive oil. This can all be done ahead of time.

7 When ready to serve, bake for 20 minutes more until the tops are golden and crisp. Serve with some salad.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford