Did you know that aubergine is not only a valuable source of fibre but is packed with phytochemicals which gives it its purple colour and antioxidant powers? They are also super creamy and delicious when roasted…enjoy!
Ingredients
Aubergine
- 1 ½ tbsp harissa paste
- 3 tbsp extra-virgin olive oil
- 2 aubergines, cut into medium-sized chunks
- 200g cooked mixed grains (freekeh, couscous etc.)
- ½ red onion, finely chopped
- 100g green olives, chopped
- 3 spring onions, chopped
- 100g roasted mixed nuts, chopped
- ½ tsp chilli flakes
Sauce
- 350g jarred roasted red peppers
- 35g almonds
- 3 tbsp of plain yoghurt (we used Bio&Me Original Yoghurt)
- 3 tbsp feta
- 1 garlic clove, finely chopped
- 2 tsp extra virgin olive oil
- 15g parsley, finely chopped
- Pinch of salt & pepper
Method
- Heat the oven to 200ºC / 375ºF. In a large bowl, mix the harissa with the extra virgin olive oil, then add the aubergine chunks and toss until evenly coated. Spread the aubergine chunks in a single layer on a lined baking tray, then roast for 20-25 minutes until golden.
- Meanwhile, add the cooked grains into a bowl with the olives, red onion, spring onions, mixed nuts and chilli flakes. Add a little extra virgin olive oil, season with salt, then toss together.
- To make the red pepper sauce, add all of the ingredients to a food processor or high powered blender and blend until smooth.
- Serve up the mixed grains topped with the roasted aubergine. Drizzle over the red pepper sauce and enjoy!
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