Baked Aubergine with Rose Harissa, Couscous & Pecans - Ainsley Harriott
Baked Aubergine with Rose Harissa, Couscous & Pecans These baked aubergines are really easy to prepare, and they taste divine!
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.ainsley-harriott.com.
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
More Like This
Air-Fried Couscous Stuffed Aubergine with Feta & Tahini Dressing - Ainsley Harriott
ainsley-harriott.com
Fragrant roasted aubergines with harissa and guacamole – Food & Home Magazine
foodandhome.co.za
Harissa roasted aubergine
jamieoliver.com
Crispy Spiced Aubergine with Couscous Tabbouleh & Tahini Yoghurt - Ainsley Harriott
ainsley-harriott.com
Harissa Couscous with Roasted Aubergine and Garlic - The Pesky Vegan
thepeskyvegan.com
Roasted Aubergines With Spicy Peanut Sauce - Cuisine Magazine - From New Zealand to the World
cuisine.co.nz
Roasted Spiced Cauliflower with Couscous, Tahini and a Harissa, Lemon & Pine Nut Dressing - Ainsley
ainsley-harriott.com
Baked Couscous Peppers - Ainsley Harriott
ainsley-harriott.com