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Harissa Roasted Aubergine

Harissa Roasted Aubergine
Harissa Roasted Aubergine

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
Method

Before you start

Preheat the oven to 180˚C, fan setting

Ingredients

For the aubergine

  • 4 small aubergines
  • 2 tbsp rose harissa paste
  • 1 tbsp pomegranate molasses
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 1 tsp smoked paprika
  • 1 pinch chilli flakes

For the couscous

  • 300g couscous
  • 1 bunch mint
  • 1 tsp smoked paprika
  • 50g dried apricots
  • 100g cashews
  • 2 large oranges
  • 2 tbsp olive oil
  • Salt

To serve

  • Small bunch coriander
  • 150g plant based yoghurt
  • 1 pomegranate

Method

  1. 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, cinamon, 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. 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. 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