Baked Aubergine with Rose Harissa, Couscous & Pecans - Ainsley Harriott
Baked aubergine with rose harissa, garlicky yoghurt, and toasted pecans—smoky and spicy, perfect for lunch or as a vibrant side.
Ingredients
- 2 aubergines
- olive oil
- 1½ tbsp rose harissa
- 1 clove of garlic, grated
- a good pinch of dried mint
- 4 heaped tbsp Greek yoghurt
- 2 tbsp butter
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- 2 tbsp chopped pecans or walnuts
- 2 tbsp chopped fresh coriander or mint
- sea salt
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