Roasted aubergines with harissa and pomegranate molasses
★★★★★ Rating

Roasted aubergines with harissa and pomegranate molasses

I originally came up with the idea of using harissa and pomegranate molasses as a marinade for some chicken thighs. Living in an area with a lot of Turkish corner shops, these two ingredients are now regular features in my store cupboard. I thought the sweetness of the pomegranate molasses would work perfectly with the smoky harissa and the resulting dish was a success.
We loved the marinade so much it also became a sauce as well (no surprise since we are complete sauce addicts in this household!)
I used aubergines instead of chicken to create a veggie version for one of my Balance Garden recipes. They work brilliantly and make a light, but substantial dinner.Read the original article here.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
45

INGREDIENTS

For the aubergine:
  • 2 medium aubergines
  • 1.5 tablespoons harissa paste
  • 2 tablespoons pomegranate molasses
  • 1.5 tablespoons olive oil(plus more for drizzling)
  • 60g feta Coriander chopped, Sea salt
For the sauce:
  • 2 tablespoons harissa paste
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons, orange juice
For the couscous:
  • 100g couscous
  • 100ml hot stock or boiling water
  • 1 teaspoon ras-el-hanout or smoked paprika (optional)
  • Half red onion finely chopped
  • 2 teaspoons olive oil
  • 30g pine nuts toasted

DIRECTIONS

  1. Preheat the oven to 220°C/ 200°C fan/ Gas 7
  2. Make the marinade. Mix together the harissa, pomegranate molasses, and oil, and set aside.
  3. Cut the aubergine in half lengthways, then score the flesh in a criss-cross pattern.
  4. Spoon the marinade over the flesh, then drizzle with a little more oil and sprinkle with sea salt.
  5. Place the aubergine in an oven-proof dish and cook for around 40 minutes, or until the flesh is cooked and tender.
  6. To make the sauce, simply mix the pomegranate molasses, harissa and orange juice then set aside.
  7. Place the couscous in a bowl with the ras-el-hanout or paprika, if using, and add the hot stock or water. Cover for five minutes until cooked.
  8. Heat two teaspoons of oil on a medium heat, then add the onion. Sauté for a few minutes until starting to soften. Add this to the couscous along with the toasted pine nuts.
  9. To serve, crumble the feta over the aubergine and sprinkle with coriander. Drizzle liberally with the sauce.
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