Grilled aubergines with tahini and roasted garlic sauce and harissa couscous
Ingredients
4 aubergines
1 tsp of olive oil
320 g of couscous
350 ml of hot veg stock
2 tsp of rose harissa paste
4 spring onions, finely sliced
1 handful of flat-leaf parsley, chopped
1 handful of mint, chopped
75 ml of tahini, for the sauce
1 lemon, juiced
1 tbsp of the garlic farm roast garlic jam
4 servings
Calories~688 kcal
Protein~19 g
Carbs~95 g
Fat~26 g
Fiber~18 g
Sugar~14 g
Total recipe
Calories~2,750 kcal
Protein~75 g
Carbs~380 g
Fat~105 g
Fiber~70 g
Sugar~55 g
Method
Step 1
Preheat grill to high. Pierce each of the aubergines with a sharp knife and rub with the oil. Place on a grill tray and grill for 20 mins, turning, until charred and tender.
Step 2
Meanwhile, tip the couscous into a heatproof bowl and pour over the hot stock. Stir and cover. Leave to sit for 5 mins, then fluff with a fork. Stir through the rose harissa, spring onions and herbs.
Step 3
For the sauce, stir the tahini with the garlic jam and lemon juice; it will thicken up, so add 2-3tbsp of water to loosen. Season to taste.
Step 4
When done, serve the couscous onto plates and split the aubergines open and scoop the smoky flesh out. Spoon the aubergine onto the couscous and serve drizzled with the tahini sauce.
Step 5
Leftover tip: This tahini sauce makes a delicious dressing for any leftover veg you may have lurking in the fridge. Simply roast the veg and drizzle the sauce over the top to make an easy Middle-Eastern salad.
