Vegan Harissa Roasted Aubergine Bosh TV

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