Lamb Sausages with Harissa Aubergine
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|4 small aubergines|
|2 tbsp harissa paste|
|2 tbsp coconut oil|
|10g chopped fresh parsley|
|freshly ground black pepper|
|600g lamb sausages|
|1/2 cup double cream yoghurt|
|1 tbsp tahini|
|mixed baby tomatoes|
- Preheat oven to 180°C. Slice aubergines lengthways, keeping the stalk on. Mix together harissa paste, coconut oil and the chopped parsley; rub all over the aubergines, season well. Place on an oven tray and roast for 15 min.
- Heat a griddle pan, season and cook sausages for 5-7 min or until browned, then add to the aubergine roasting pan and roast for a further 10-15 min.
- To make the yoghurt sauce: Juice your lemon and stir together with yoghurt and the tahini paste; season well.
- To serve: Serve sausages with the aubergines, mixed tomatoes and yoghurt sauce.