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
Ingredients
For the aubergine
<item-todo-done>2 tbsp rose harissa paste<item-todo-done><item-todo-done>1 tbsp pomegranate molasses<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>½ tsp allspice<item-todo-done><item-todo-done>1 pinch of chilli flakes<item-todo-done><item-todo-done>4 small aubergine<item-todo-done>
For the couscous
<item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>300g couscous<item-todo-done><item-todo-done>1 bunch of mint<item-todo-done><item-todo-done>50g dried apricots<item-todo-done><item-todo-done>2 large oranges<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>100 cashews - soaked overnight until soft<item-todo-done>
To serve
<item-todo-done>150g plant-based yoghurt<item-todo-done><item-todo-done> Small bunch of fresh coriander<item-todo-done><item-todo-done>1 pomegranate<item-todo-done>
Before you start
Preheat the oven to 180˚C, fan setting
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
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
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