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Roasted Aubergines with Creamy Harissa Dressing [vegan] 2020 © Annabelle Randles | The Flexitarian

Roasted Aubergines with Creamy Harissa Dressing [vegan]

Served on a bed of giant couscous, these roasted aubergines with creamy harissa dressing make a delicious and filling vegan recipe.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Entertaining, Family Meals, Traybakes
Cuisine Middle Eastern
Servings 4 people
Calories 521 kcal

Equipment

  • oven tray
  • bowl

Ingredients
 
 

  • 4 small aubergines
  • 2 Tbsp lemon juice
  • 2 Tbsp maple syrup
  • olive oil
  • 2 red peppers
  • 1 red onion
  • 400 g can chickpeas

CREAMY TAHINI DRESSING:

  • 3 Tbsp light tahini
  • 3 Tbsp lemon juice
  • 3 Tbsp dairy-free yoghurt
  • 5 Tbsp water
  • 2 Tbsp maple syrup
  • 2-3 tsp harissa paste

TO SERVE:

  • 160 g giant couscous or other grains
  • chopped fresh coriander
  • salt & pepper

Instructions
 

  • Preheat oven to 200C/fan 180C/gas 6.
  • Cut aubergines in half lengthwise. Place of an oven tray, flesh facing up. With a sharp knife score the flesh of the aubergines in a criss-cross pattern.
  • In a bowl, mix together 2 Tbsp of lemon juice and 2 Tbsp of maple syrup. Brush the mixture all over the flesh of the aubergines.
  • Deseed red peppers and cut each one in 8 strips. Place red peppers on an oven tray. Drizzle with olive oil.
  • Place both the aubergine and the pepper trays in the oven and roast for 30 mins.
  • After the vegetables have been in the oven for 30 mins, add the red onion cut in eighths and the drained chickpeas to the red pepper tray. Add a drizzle of olive oil and carry on cooking all the vegetables for another 10-15mins.
  • Cook the giant couscous according to packet instructions.
  • In the meantime, prepare the creamy tahini dressing by mixing all its ingredients above. Set aside.
  • Once the vegetables are cooked, place the cooked giant couscous on four serving plates. Place two aubergine halves on each plate. Share the red pepper and chickpea mix evenly between the plates. Season with salt & pepper. Add a drizzle of tahini dressing and some freshly chopped coriander on top. Eat straight away.

Nutrition

Serving: 300gCalories: 521kcalCarbohydrates: 96gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 343mgPotassium: 1576mgFiber: 23gSugar: 33gVitamin A: 2025IUVitamin C: 97mgCalcium: 155mgIron: 4mg
Keyword aubergine
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