Vegetarian cigars with harissa yogurt

Like a Mediterranean version of spring rolls, these subtly spiced cigars and full of rich, zingy flavours, and make easy finger food for a dinner party.
vegetarian cigars with harissa yogurt
18 Item


Harissa yoghurt


1.Preheat oven to 200°C/400°F. Oil oven trays.
2.Quarter capsicum; discard seeds and membranes. Roast, skin-side up, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin, then chop capsicum finely.
3.Meanwhile, heat oil in large frying pan; stir garlic, eggplant, zucchini and tomato about 5 minutes or until vegetables soften. Add spices; cook, stirring, about 5 minutes or until fragrant. Stir in capsicum and mint; cool. Season to taste.
4.Place cigars, seam-side down, on oven trays; brush with remaining butter. Bake about 20 minutes or until browned lightly.
5.Meanwhile, make harissa yogurt; combine ingredients in small bowl.
6.Serve with cigars.

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