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Grilled aubergines with harissa, paneer & grains
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1 Essential Aubergine, halved lengthways
1 tbsp extra virgin olive oil
75g quick cook freekeh & quinoa
1 unwaxed lemon, finely grated zest and ½ the juice
1 tbsp flame raisins, halved
50g paneer, diced
1 tsp Belazu Smoked Chilli Harissa, plus extra to serve
½ x 20g pack dill, roughly chopped
2 tbsp fat free Greek yogurt, to serve
1. Preheat the grill to high (or light the barbecue). Slash the aubergine in a criss-cross pattern through the flesh, but not the skin. Season and brush with ½ tbsp oil. Grill on a small roasting tray for 20 minutes. Start skin-side up and turn halfway through.
2. Meanwhile, boil the grains for 12-13 minutes, or until just tender. Drain well, then put into a bowl with the remaining oil, lemon zest,
juice and raisins. Season. Leave to cool while the aubergines finish cooking.
3. Coat the paneer with the harissa, then add to the aubergine tray. Grill for 5 minutes more, until the aubergines are completely tender and the paneer is soft and sizzling. Fold the dill and paneer into the grains, then serve with the aubergines. Add a spoon of yogurt with
a little more harissa swirled in, if liked.
Cook’s tip To save time, try using a pouch of ready-cooked grains or rice. Also delicious as a side dish to go alongside barbecued meat or fish.
Typical values per serving:
1 of your 5 a day/source of fibre
This recipe was first published in Thu Jul 15 21:21:50 BST 2021.
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