Harissa Roasted Aubergine
- Super simple
- 0:40 m
- 16 ingredients
Smoky harissa, tangy pomegranate molasses, warming spices and tender roasted aubergine, paired with a minted apricot cous cous and drizzled yoghurt. So many flavours, textures and colours to choose from in one dish. Now that's what we call a winning plant-based dinner!
Serves: 4
Ingredients
For the aubergine
- 2 tbsp rose harissa paste
- 1 tbsp pomegranate molasses
- ½ tsp cinnamon
- ½ tsp allspice
- 1 pinch of chilli flakes
- 4 small aubergine
For the couscous
- 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
To serve
- 150g plant-based yoghurt
- Small bunch of fresh coriander
- 1 pomegranate
Before you start
Preheat the oven to 180˚C, fan setting
Step 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
Ingredients
- 2 tbsp rose harissa paste
- 1 tbsp pomegranate molasses
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp allspice
- 1 pinch of chilli flakes
- 4 small aubergine
Step 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
Ingredients
- 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
Step 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
Ingredients
- 150g plant-based yoghurt
- Small bunch of fresh coriander
- 1 pomegranate