Baked Aubergine with Turkish Grains, Walnuts & Rose Harissa Butter
These aubergines look beautiful, they’re really easy to prepare and they taste divine! The smoky flavour of the aubergine is lifted by the spiced butter and grains and this is a great dish for a fancy light lunch or to brighten up a meal as an exciting side dish (great with lamb!).
Preheat the oven to 200C/180C fan/Gas 6
Pierce the aubergines a few times all over with a sharp knife. Rub with olive oil and place on a baking sheet. Roast for 40-50 minutes or until soft and tender.
Meanwhile, in a small bowl mix the garlic and mint into the Greek yoghurt and set aside.
In a small saucepan over a low-medium heat melt the butter with 1 tbsp of olive oil and stir in the Rose Harissa. Keep warm.
Cook the Turkish Couscous and Grains according to the packet instructions and empty into a bowl. Fluff with a fork to separate any clumps and stir through half the coriander and the toasted walnuts.
Remove the aubergines from the oven and place on warmed serving plates. Slice the aubergines down their length, open out and season. Spoon a little yoghurt then a little harissa butter into each aubergine and then divide the grains between the aubergines. Finish with a dollop of yoghurt and a drizzle of harissa butter. Sprinkle over the remaining coriander and serve warm.
- 4 aubergines
- olive oil
- 1 clove of garlic, grated
- good pinch of dried mint
- 5 heaped tbsp Greek yoghurt
- 3 tbsp butter
- 1 tbsp Rose Harissa
- 1 x pouch of Ainsley Harriott Turkish Couscous & Grains
- 2 tbsp chopped walnuts, toasted
- 2 tbsp chopped fresh coriander