Harissa baked aubergines with mixed grains
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 aubergines, halved lengthways
- 2 tbsp harissa
- 2 tbsp vegetable oil, for roasting
- 1 tbsp honey
- 290g pouch cooked mixed grains
- 10g flat-leaf parsley, roughly chopped
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 4. Score the flesh of the halved aubergines in a criss-cross pattern
and put on a lined baking tray, flesh-side up. Season well, pushing the seasoning down into the scores. - STEP 2
Mix the harissa, vegetable oil and honey with a little salt and pepper. Pour most of this over the aubergines, coating them well, reserving 1 tbsp for dressing. Roast for 30 mins, until completely softened, sticky and caramelised.
- STEP 3
Cook the mixed grains following pack instructions, then season lightly and stir through the remaining harissa dressing and most of the chopped parsley. Split across two plates, then top with a roasted aubergine each, drizzling with any cooking juices and a final sprinkling of parsley.
