Harissa Roast Aubergine with Herb & Grain Salad

No-hassle cooking is the prerequisite to every midweek supper, this recipe from Cygnet Kitchen is both simple but packed full of flavour!  

Servings:                     4 

Ingredients:                 For the harissa roast aubergines 

                                    2 aubergines 

                                    1 tablespoon rose harissa

                                    2 cloves garlic, peeled and crushed

                                    2 tablespoons pomegranate molasses 

                                    finely grated rind of 2 lemons

                                    drizzle of olive oil 

                                    For the herb & grain salad

                                    100g farro

                                    120g bulgar 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 tablespoons extra virgin olive oil

                                    1 tablespoon red wine vinegar

                                    1 & 1/2 tablespoons pomegranate molasses 

                                    1 garlic clove, peeled and crushed

                                    juice of 1/2 lemon

                                    To serve

                                    Greek yogurt  (optional) 

Cooking time:              1 hour 

Method:                       

Pre-heat the oven to 180C/160C fan/ Gas 4

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, pomegranate molasses and lemon rind. Spoon on top of the aubergine flesh and drizzle with olive oil. 

Place the tray in the oven and bake for 1 hour, or until soft.

Meanwhile, make the salad. Cook the faro and bulgar wheat mix according to packet instructions. Drain and set aside in a bowl to cool.

When the grains have cooled and you are ready to serve, add the herbs, pistachios and olives to the bowl. 

In another small bowl add the olive oil, red wine vinegar, 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. Serve with the roast aubergine and a dollop of yogurt if using.

Note: This Salad is vegan if you serve without the yoghurt.