Harissa aubergine with freekeh, black rice & chickpeas
Elly Curshen's midweek cheat is to make the most of The Levantine Table Freekeh, Black Rice & Chickpeas pouch. It conveniently adds wholegrains and fibre to this simple roasted aubergine dish, with very little hands-on cooking time. Serve with a leaf salad.
- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
- 1 large aubergine
- ¼ tsp sea salt flakes
- 30g Cooks' ingredients Harissa Paste
- 1 tbsp olive oil, plus 2 tsp to drizzle
- 2 tbsp pine nuts
- 1 tbsp Cooks’ Ingredients Tahini
- 300g pouch The Levantine Table Freekeh, Black Rice & Chickpeas
- ¼ x 20g pack dill, leaves picked, to serve
Preheat the oven to 220ºC, gas mark 7. Cut the aubergine in ½ lengthways. Score the flesh with deep criss-cross cuts, being careful not to cut through the skin. Sprinkle the scored surface with the sea salt and rub into the slits.
Mix the harissa with 1 tbsp oil and spoon over the aubergine. Place both halves, skin-side down, into an ovenproof dish large enough for them to sit side by side. Roast for 40 minutes, or until soft and starting to collapse. Toast the pine nuts in a small dry pan, then set aside. Mix the tahini with 2 tbsp hot water to loosen
After 40 minutes, carefully lift the aubergine out of the dish onto a plate. Tip the pack of grains into the ovenproof dish. Flip the aubergine halves over and slide on top of the grains, skin side up. Drizzle with 2 tsp oil and return to the oven for 5 minutes more, or until the grains are piping hot.
Serve the aubergines, skin side down, with the grains on 2 plates. Drizzle with the tahini, sprinkle with the pine nuts and dill, then serve.
Swap the tahini for some vegan feta alternative, such as Violife Greek White Block, crumbled over the top to make a more substantial meal, if liked.
Typical values per serving when made using specific products in recipe