
By Emily Hahn
Roast aubergine with mixed grains and red pepper sauce
4 steps
Prep:20minCook:30min
Updated at: Thu, 17 Aug 2023 10:37:02 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories508 kcal (25%)
Total Fat35.5 g (51%)
Carbs39.3 g (15%)
Sugars13.5 g (15%)
Protein12 g (24%)
Sodium840.4 mg (42%)
Fiber13 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1.5 Tbspharissa paste

3 Tbspextra virgin olive oil

2aubergines
cut into medium-sized chunks

200gfreekah
cooked, or a mix of grains, quinoa, couscous, bulgar wheat, etc

0.5red onion
finely chopped

100ggreen olives
chopped

3spring onions
sliced

100gmixed nuts
roasted

½ tspchilli flakes
For the sauce
Instructions
Step 1
Heat the oven to 200ºC / 375ºF. In a large bowl, mix the harissa with the 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.

Step 2
Meanwhile, add the cooked grains into a bowl with the olives, red onion, spring onions, mixed nuts and chilli flakes. Add a little olive oil, season with salt, then toss together.
Step 3
To make the red pepper sauce, add all of the ingredients to a food processor or high powered blender and blend until smooth.
Step 4
Serve up the mixed grains topped with the roasted aubergine (eggplant). Drizzle over the red pepper sauce and enjoy!
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