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Roast aubergine with mixed grains & red pepper sauce

serves 4

35mins

Did you know that aubergine, aka eggplant, is not only a valuable source of fibre but is packed with phytochemicals including nasunin which gives it its purple colour and antioxidant powers?

They are also super creamy and delicious when roasted…enjoy!

Roast aubergine with mixed grains and red pepper sauce, on a white place with a pot of extra sauce

12 .50 Plant Points

Ingredients

Aubergine

1 ½ tbsp harissa paste
3 tbsp extra-virgin olive oil
2 aubergines, cut into medium-sized chunks
200g cooked mixed grains (freekeh, couscous etc.)
½ red onion, finely chopped
100g green olives, chopped
3 spring onions, chopped
100g roasted mixed nuts, chopped
½ tsp chilli flakes

Sauce

350g jarred roasted red peppers
35g almonds
3 tbsp of plain yoghurt (we used Bio&Me Original Yoghurt)
3 tbsp feta
1 garlic clove, finely chopped
2 tsp extra virgin olive oil
15g parsley, finely chopped
Pinch of salt & pepper

Method

Heat the oven to 200ºC / 375ºF. In a large bowl, mix the harissa with the extra virgin olive oil, then add the aubergine chunks and toss until evenly coated. Spread the aubergine chunks in a single layer on a lined baking tray, then roast for 20-25 minutes until golden.
Meanwhile, add the cooked grains into a bowl with the olives, red onion, spring onions, mixed nuts and chilli flakes. Add a little extra virgin olive oil, season with salt, then toss together.
To make the red pepper sauce, add all of the ingredients to a food processor or high powered blender and blend until smooth.
Serve up the mixed grains topped with the roasted aubergine. Drizzle over the red pepper sauce and enjoy!

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