Harissa Roasted Aubergine

Super simple
Super simple
Super simple
Super simple
0:40 m

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!

Start cooking ➞




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
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