Baked Aubergine with Rose Harissa, Couscous & Pecans
These baked aubergines are really easy to prepare, and they taste divine! The smoky flavour of the aubergine is lifted by the spiced butter, garlicky yoghurt, the kick of chilli in our couscous and is lifted by a hint of mint and fresh coriander. A great dish for a fancy light lunch or to brighten up a meal as an exciting side dish (great with lamb!) This is an easy recipe to make vegan swaps in – use dairy-free butter or olive oil in place of the butter and swap the yoghurt for a plant-based alternative.
Preheat the oven to 200C/180C fan/Gas 6
In a dry pan over a medium heat gently toast the nuts. Keep an eye on them as they can easily burn. Remove from the heat and set aside.
Cut the aubergine in half lengthways and score the flesh in a criss-cross pattern. Mix ½ tbsp of the harissa with a little drizzle of oil and brush over the aubergine flesh. Season with salt. Roast for 30 minutes or until soft and golden.
Meanwhile, in a small bowl mix the garlic and mint into the Greek yoghurt. Cover and chill until needed.
In a small saucepan over a low-medium heat melt the butter with ½ tbsp of olive oil and stir in the remaining Rose Harissa. Keep warm.
Prepare the couscous according to the packet instructions. Fluff with a fork to separate the grains and stir through half the fresh herbs and the toasted walnuts.
Remove the aubergines from the oven and place on warmed serving plates. Drizzle a little of the harissa butter over the aubergines. Spoon a little yoghurt onto each and then divide the couscous between the aubergines. Finish with a dollop of yoghurt and a drizzle of harissa butter. Sprinkle over the remaining herbs and serve warm.
- 2 aubergines
- olive oil
- 1½ tbsp rose harissa
- 1 clove of garlic, grated
- a good pinch of dried mint
- 4 heaped tbsp Greek yoghurt
- 2 tbsp butter
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- 2 tbsp chopped pecans or walnuts
- 2 tbsp chopped fresh coriander or mint
- sea salt