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Roast aubergine with mixed grains and red pepper sauce

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!

Dinner, Lunch

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Roast aubergine with mixed grains and red pepper sauce
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Ingredients

Serves 4

For the 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

For the sauce

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

Method

Step 1

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.

Step 2

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.

Step 3

To make the red pepper sauce, add all of the ingredients to a food processor or high powered blender and blend until smooth.

Step 4

Serve up the mixed grains topped with the roasted aubergine. Drizzle over the red pepper sauce and enjoy!

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