Aubergine tacos
There’s a reason why this recipe takes the top spot in the book. The umami flavours of harissa, anchovies, and rosemary blend together in these tacos like a touch of magic. It’s a dish that never fails to impress and is easily my favourite. But for me, these tacos aren’t just about the taste - they’re about the experience. I love spending my evenings with my favourite people, making the tacos from scratch with the presser. It’s a process that brings as much joy as the flavours themselves.
Servings 8 tacos Prep time 30 mins Cooking time 20 mins
Ingredients
- 2 large aubergines
- 1 large ripe avocado
- 1 white onion (optional)
- 250 g Greek yogurt
- 1 tbs harissa paste
- 2 sprigs fresh rosemary
- 2 garlic cloves
- 8 anchovies
- 8 small-to-medium corn tacos (I highly recommend making your own tacos using masa harina and a tortilla presser)
- 16 cherry tomatoes
- Lamb's lettuce
- 2 tsp sumac
- Salt and pepper
- Olive oil
Directions
- Cut the aubergines in half lengthways, score the flesh, and soak in a bowl of water for 15 minutes.
- Preheat the oven (fan) to 200°C (400°F).
- Pat the aubergines dry, then fill the scored crosses with rosemary leaves, sliced garlic, and small pieces of anchovies.
- Drizzle with olive oil and bake in the oven for 35-40 minutes, skin side down.
- While the aubergines are baking, prepare the fillings.
- Halve the cherry tomatoes, slice the avocado, onion, and any remaining anchovies. Sprinkle sumac and freshly cracked pepper over the onion. Mix the yogurt with the harissa paste.
- Once the aubergines are done, let them cool for 20 minutes before removing the flesh.
- Heat the tacos in the oven for 2 minutes, then fill them with the aubergine, harissa yogurt, and the rest of the fillings!