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.

Served on a bed of giant couscous, these roasted aubergines with creamy harissa dressing make a delicious and filling vegan recipe.

I love the heartiness of aubergines, and these roasted aubergines with creamy harissa dressing make a truly satisfying lunch or dinner.

The creamy harissa dressing is made with light tahini, lemon juice, dairy-free yoghurt, maple syrup, and harissa paste.

How to make this roasted aubergine recipe

The aubergines are cut in half lengthwise and placed on an oven tray, flesh facing up. With a sharp knife score the flesh of the aubergines in a criss-cross pattern. This will help cook the aubergine faster and soak up the flavours.

The aubergines are brushed with lemon juice and maple syrup before being roasted in the oven alongside the peppers, red onion, and chickpeas.

In the meantime, prepare the creamy tahini dressing by mixing together tahini, lemon juice, (dairy-free) yoghurt, water, maple syrup, and harissa paste.

You can cook the couscous (or any other grain of your choice) while the aubergines, red pepper, red onions, and chickpeas are roasting in the oven.

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.

Here are more aubergine recipes you may like to try:

• MEDITERRANEAN ORZO BAKE
• CAULIFLOWER AND AUBERGINE CURRY [VEGAN] [GLUTEN-FREE]
• ONE-POT AUBERGINE CAPONATA WITH PEARL COUSCOUS

Also, why not try this tasty Georgian ajapsandali recipe from Hello Fresh recipe bank? This traditional vegan stew is made with aubergines, peppers, and tomatoes which are cooked with lots of herbs and garlic. It is served here with some nutty, tomatoey bulgur wheat for extra texture. Delicious!⠀

I hope you enjoy this roasted aubergines with creamy harissa dressing recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Note: this recipe was originally published on August 30th, 2020 and updated August 7th, 2023.

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

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Entertaining, Family Meals, Traybakes

Cuisine Middle Eastern

Servings 4 people

Calories 521 kcal

Equipment

oven tray

bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 4 small aubergines
• 2 Tbsp lemon juice
• 2 Tbsp maple syrup
• olive oil
• 2 red peppers
• 1 red onion
• 400 g can chickpeas
• 160 g dry giant couscous or other grains

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:

• chopped fresh coriander
• salt & pepper

Cook ModePrevent your screen from going dark

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.
  4 small aubergines
• 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.
  2 Tbsp lemon juice, 2 Tbsp maple syrup
• Deseed red peppers and cut each one in 8 strips. Place red peppers on an oven tray. Drizzle with olive oil.
  olive oil, 2 red peppers
• 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.
  1 red onion, 400 g can chickpeas
• Cook the giant couscous according to packet instructions.
  160 g dry giant couscous or other grains
• In the meantime, prepare the creamy tahini dressing by mixing all its ingredients above. Set aside.
  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
• 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.
  chopped fresh coriander, salt & pepper

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

Find this recipe online:

Roasted Aubergines with Creamy Harissa Dressing [vegan]

https://theflexitarian.co.uk/recipe-items/roasted-aubergines-with-creamy-harissa-dressing-vegan/

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