Harissa roasted aubergine
Try out this tender and tasty roasted harissa aubergine topped with pomegranate, pistachios, olives and served with rice - it's a flavour-packed show-stopper!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 1 red onion
- 2 cloves of garlic
- olive oil
- ½ teaspoon cumin seeds
- 150g brown rice
- 800ml really good organic veg stock
- 1 large aubergine (300g)
- 2 teaspoons harissa
- 1 teaspoon rose water
- 6 olives (stone in)
- 200g ripe cherry tomatoes
- 1 tablespoon balsamic vinegar
- 2 tablespoons fat-free natural yoghurt
- ½ a pomegranate
- 30g shelled pistachios
- 4 sprigs of fresh coriander
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