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    Moroccan-style aubergines

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    *mandatory

    Moroccan-style aubergines

    • Vegetarian
    • Vegan
    • Preparation time: 15 minutes + marinating
    • Cooking time: 25 minutes
    • Total time: 40 minutes +marinating

    Serves: 2

    Ingredients

    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
    125g couscous
    2 tbsp pomegranate seeds

    Method

    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.
     

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