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Harissa aubergine with tahcheen
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200g basmati rice
1 Knorr Vegetable Stock Pot
Pinch of saffron
2 aubergines, halved lengthways
2 tbsp Belazu Smoked Chilli Harissa Paste
½ tbsp olive oil
350g Greek yogurt
1 British Blacktail Medium Free Range Egg
25g pack parsley, roughly chopped
3 tbsp Fragata Capers
1 pomegranate, seeds only
1. Preheat the oven to 180°C, gas mark 4. Rinse the rice under cold water, then place into a medium saucepan. Dissolve the stock pot in 400ml boiling water, then add it to the rice together with the saffron. Bring to the boil, cover and simmer for 8-10 minutes, until the stock has been absorbed. Set aside.
2. Use a sharp knife to score a 1cm criss-cross pattern into each aubergine half, being careful not to cut all the way through. In a small bowl, combine 1½ tbsp harissa with the olive oil, then rub into the cut sides of the aubergines. Place on a baking tray and roast for 30 minutes. Meanwhile, in a bowl, mix together 200g yogurt with the egg, then stir through all but 2 tbsp of the parsley. Mix with the rice.
3. Melt the butter in a 20-25cm ovenproof frying pan over a medium heat. Add the capers and allow to cook for 30 seconds before mixing in the rice mixture. Cover with foil and reduce the heat to low. Cook for 10 minutes, then put in the oven for 5 minutes. Combine the remaining harissa with 150g yogurt.
4. When the rice is cooked, remove from the oven and allow to sit for 5 minutes, then carefully turn out onto a board. Slice into 8 wedges.To serve, divide the tahcheen between four plates, add an aubergine half, a spoonful of yogurt, pomegranate seeds and some chopped parsley.
This recipe was first published in September 2019.