Harissa Roast Aubergine



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

4 people

1 hour


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

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

To serve:

- Greek yogurt (optional)

Harissa Roast Aubergine
Harissa Roast Aubergine

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

2 - 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.

3 - Mix together the harissa, garlic, pomegranate molasses and lemon rind. Spoon on top of the aubergine flesh and drizzle with olive oil.

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

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

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

7 - 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.

8- 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.

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