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.

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.

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

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

If you are looking for additional recipe inspiration, why not try this tasty Georgian ajapsandali recipe is 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!⠀

 

 

 

 

 

 

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{AD] This tasty Georgian ajapsandali recipe is from @HelloFreshuk 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!⠀ ⠀ Did you know that HelloFresh’s recipe bank is a collection of tried and tested HelloFresh recipes that anyone can access for free? It offers a great selection of world cuisine recipes including a vegetarian and vegan section. Best of all, most of the dishes are quite straightforward and can be prepared in 6 steps or less. I have found some fantastic dinner ideas there that the whole family can enjoy together.⠀ ⠀ Grab the recipe on the blog. Link in my bio.⠀ ⠀ #vegan #flexitarian #Georgian #ajapsandali #plantbased #veganfood #crueltyfree #vegansofig #vgang #vegandinner #veganrecipes #veganinspiration #plantbasedrecipes #veganshare #recipe #worldcuisine #seasonal #summer #seasonalvegs #veggie

A post shared by The Flexitarian (@theflexitarianuk) on Jul 31, 2020 at 9:21am PDT

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

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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

 

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

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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