Harissa Roasted Aubergine, Cracked Wheat & Spiced Herb Yoghurt
Serves:
4
Difficulty:
Medium
Ready in:
55 minutes
- 2 aubergines
- 1 tbsp rose harissa
- 3 cloves garlic, peeled and crushed
- 4 tbsp pomegranate molasses
- 2 lemons, finely grated rind
- drizzle olive oil
- 100g freekah
- 120g bulgur wheat & quinoa mixed grains
- small bunch flat leaf parsley, finely chopped
- small bunch coriander, finely chopped
- small handful mint leaves, chopped
- 50g shelled pistachios, chopped
- 10 pitted green olives, chopped
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 lemon, juiced
- 80g Greek yoghurt
- 30g Zhoug paste (optional)
- 1 tbsp pomegranate seeds (optional)
- Pre-heat the oven to 220c.
- Line an oven tray with baking paper. Cut the two aubergines in half and make diagonal cuts in the flesh with a sharp knife, taking care not to cut through the skin. Place on tray flesh side up.
- Mix together the harissa, garlic, 2 tbsp pomegranate molasses and lemon rind. Spoon on top of the aubergine flesh and drizzle with olive oil. You can do this up to an hour in advance to allow the marinade to permeate the aubergine.
- Place the tray in the oven and bake for 30 minutes, or until well caramelised and tender.
- Meanwhile, make the salad. Cook the grains to packet instructions. Drain and set aside in a bowl to steam dry and cool.
- When the grains are just warm add the herbs, pistachios and olives to the bowl.
- In another small bowl add the olive oil, red wine vinegar, remaining pomegranate molasses, garlic clove and lemon juice and mix together to make the dressing.
- Just before serving, add the dressing to the salad and stir thoroughly.
- To serve, place with the roast aubergine, dollop of zhoug spiced yoghurt and pomegranate seeds.
