Baked Aubergine with Rose Harissa, Couscous & Pecans
Baked Aubergine with Rose Harissa, Couscous & Pecans These baked aubergines are really easy to prepare, and they taste divine!
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Cooking tools:
- Microplane
- Pastry brush
- Oven
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Fork
- Spoon
- Measuring spoon
- Plate
- Refrigerator
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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