Harissa Roast Aubergine with Freekeh



As you may have guessed I’m slightly obsessed with aubergine at the moment and can’t stop cooking with it! This is a super hearty vegan warm salad that is packed full of goodness and will leave you feeling thoroughly satisfied. This rose Harissa from @belazu_co is a must have store cupboard ingredient, with so many uses and the @merchantgourmet grain pouches are worth having too.


INGREDIENTS


2 aubergine

4 teaspoons of rose Harissa - @belazu_co

1 onion

3 cloves garlic - crushed

1 pouch cooked freekeh - @merchantgourmet

150-200g spinach

10 cherry tomatoes - chopped

Option edible flowers!


METHOD


Preheat the oven to 200 degrees

Cut the aubergine lengthways in half. With a sharp knife score diagonal criss crosses into the flesh. Smear a teaspoon of rose Harissa onto each half. Drizzle with olive oil and season. Roast for approximately 45 minutes to 1 hour. ⠀

Sauté the onion until soft, add the garlic for 2 minutes. Now add the tomatoes for another 2 minutes. Pour in the cooked freekeh and warm through, then wilt in the spinach. Season and turn off the heat.


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