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!
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
350g jarred roasted red peppers 35g almonds 3 tbsp Bio&Me original yoghurt or any plain yoghurt 3 tbsp feta 1 garlic clove, finely chopped 2 tsp extra virgin olive oil 15g parsley, finely chopped Pinch of salt & pepper
Heat the oven to 200ºC / 375ºF. In a large bowl, mix the harissa with the 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 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!
Overall rating