Harissa Roasted Aubergine

Harissa Roasted Aubergine

Mediterranean harissa roasted aubergine is the kind of dish that makes everyone lean across the table and ask for the recipe. We rub the aubergines with rose harissa, pomegranate molasses, cinnamon, and allspice, then roast them until they're smoky and deeply tender. They go straight onto a bed of fluffy couscous scattered with dried apricots, fresh mint, and coriander, then finished with pomegranate seeds and a cool cashew and plant-based yoghurt drizzle. It's the sort of meal that feels like it took all day, but it's on the table in 40 minutes. Make it tonight and you'll already be planning when to make it again.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Cashews soaked overnight until soft
  • Microplane (for orange zest)
  • Mixing bowl

Ingredients

  • 2 tbsp rose harissa paste
  • 1 tbsp pomegranate molasses
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 1 pinch of chilli flakes
  • 4 small aubergine
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 300g couscous
  • 1 bunch of mint
  • 50g dried apricots
  • 2 large oranges
  • salt to taste
  • 100 cashews - soaked overnight until soft
  • 150g plant-based yoghurt
  • Small bunch of fresh coriander
  • 1 pomegranate

Method

1

For the aubergine

  • Slice the aubergines in half and place on a lined baking tray
  • Using a sharp knife score the aubergines to make a criss cross pattern, be careful not to cut all the way through
  • Drizzle the aubergines in olive oil, salt and pepper and roast for 20 minutes
  • In the meantime mix together the harissa, pomegranate molasses, cinnamon, allspice, smoked paprika and chilli flakes to make a marinade
  • After 20 minutes remove the aubergine from the oven and spoon the marinade over them and roast for a further 15 - 20 minutes
2

For the couscous

  • Tip the couscous and smoked paprika into a bowl and cover with boiling water until all the couscous sits just 1cm below the level of the water, cover with a tea towel and put to one side for 5 minutes until all the water has been absorbed
  • In the meantime toast the cashews in the oven for 5 minutes until golden brown
  • Roughly chop the mint and apricots
  • Add the juice of two oranges and the zest of one
  • Then add all the above to the couscous along with the olive oil and mix
  • Add a pinch of salt and pepper to taste
3

To serve

  • Slice the pomegranate in half and using a wooden spoon bash all of the seeds out scattering over the aubergine
  • Mix the yoghurt with chopped coriander and drizzle

Tips & Variations

  • Score the aubergines: Cut a deep crosshatch into the flesh before you add the marinade. It helps the harissa and molasses soak right in rather than just sitting on the surface.
  • Soak your cashews the night before: Even a few hours in cold water makes a big difference to the smoothness of the sauce. If you're in a rush, cover them in boiling water for 30 minutes instead.
  • Rest the couscous properly: Once you've added the boiling water, cover the bowl with a plate and leave it for at least 5 minutes before fluffing with a fork. It makes all the difference.

Why This Works

The pomegranate molasses is the secret here. It adds a sweet-sour depth that balances the heat of the harissa and stops the whole thing from tipping into one-note spice. Soaking the cashews overnight gives the yoghurt sauce a genuinely creamy texture, so don't skip that step. The orange zest and juice through the couscous keeps every mouthful bright and fresh against the richness of the aubergine.