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1 tbsp olive oil, plus extra for greasing
200g Alpro Plain Unsweetened
1 tbsp harissa paste
1 tbsp pomegranate molasses
2 sprigs mint, leaves finely chopped, plus extra for garnish
2 aubergines, each sliced lengthways into 3
2 tbsp pomegranate seeds
1. Preheat the oven to 200°C, gas mark 6. Grease a baking tray with a little oil. Mix the Alpro, harissa, molasses, oil and mint together in a large bowl and season well. Score a crisscross pattern in the flesh of the aubergine slices and toss into the Alpro marinade to coat. Leave for about 30 minutes.
2. Heat a lightly oiled griddle or frying pan, brush off the excess marinade from the aubergine slices and griddle or fry them for 2-3 minutes each side until slightly charred. Transfer to the baking tray and bake for 15 minutes until tender.
3. Meanwhile, place the couscous in a small bowl and add enough boiling water to just cover, then cover the bowl. Leave for 5 minutes, then fluff up with a fork and divide between 2 plates. Top each with aubergine slices and drizzle over the remaining marinade. Sprinkle with pomegranate seeds and extra mint leaves to serve.
Typical values per serving:
1 of your 5 a day
This recipe was first published in February 2019.