Harissa Aubergine Recipes
HARISSA AUBERGINE
Steps:
- Halve the aubergine lengthways and score the flesh with a small sharp knife in a criss-cross pattern, being careful not to cut through the skin. In a small bowl mix the harissa, maple syrup, lemon juice and some seasoning.
- Brush skin side of the aubergines with the oil, then brush the flesh with half the harissa mixture. Barbecue skin-side down over medium heat for 10min, until the skin is charred and the flesh is tender.
- Brush the flesh side with the remaining harissa, then turn and barbecue flesh-side down for 5min until browned. Carefully remove from the grill, using a palette knife or thin-edged spatula if the aubergine sticks a bit to the bars. Sprinkle with the pomegranate and herbs and serve.
Nutrition Facts : Calories 88 calories
ROAST AUBERGINES WITH YOGURT & HARISSA
Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free
Provided by Diana Henry
Categories Side dish, Starter
Time 45m
Yield Serves 4 as a side or starter
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.
- Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.
Nutrition Facts : Calories 361 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE
Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share
Provided by Cassie Best
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you'll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.
- If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.
- Meanwhile, halve each piece of halloumi (don't worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.
Nutrition Facts : Calories 546 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 3.5 milligram of sodium
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2020-06-11 This roasted pepper, aubergine and feta bake recipe layers roasted aubergine and roasted pepper with a spicy harissa tomato sauce, …
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Reviews 2Category DinnerCuisine MediterraneanTotal Time 1 hr 30 mins
- Toss the aubergine and pepper slices with 1 tablespoon of olive oil and a good pinch of salt and pepper. Layer the aubergine and pepper in a single layer onto a baking tray (you may need more than one tray) then place them in the oven for 35-40 minutes, turning halfway, until tender and have taken on some colour.
- To make the sauce, begin by heating the remaining tablespoon of oil in a saucepan on a medium heat. Saute the onion for 5-7 minutes until it has softened, then add the garlic and cook for a further 2 minutes.
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ONE-POT HARISSA-SPICED AUBERGINE AND EGGS | TESCO …
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HONEY HARISSA SPICY ROASTED EGGPLANT (PALEO) | GOURMANDE ...
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HARISSA GRILLED EGGPLANT RECIPE | COOKING LIGHT
2019-04-30 Or heat a grill pan over high. Stir together olive oil, harissa, lime juice, honey, pepper, cumin, and 1/2 teaspoon of the salt. Brush 1 side of eggplant slices with harissa …
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Servings 6Calories 133 per servingTotal Time 20 mins
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- Or heat a grill pan over high. Stir together olive oil, harissa, lime juice, honey, pepper, cumin, and 1/2 teaspoon of the salt.
- Reserve remaining mixture for serving. Place eggplant slices on oiled grates, and grill, uncovered, until grill marks appear, about 3 minutes.
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2015-06-25 In a small bowl, combine the harissa paste with the remaining 1tbsp of oil. Smear the mixture across both sides of each slice of aubergine, and place the slices in a griddle pan …
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Reviews 28Category Main MealServings 2Estimated Reading Time 4 mins
- Add the freekeh to a pan of water, and boil for around 15 minutes, until soft. Drain, and set aside.
- Meanwhile, heat 1tbsp of the oil in a large frying pan, and add the sliced onion and grated carrot. Cook over a medium heat for about 7-8 minutes, stirring regularly, until the vegetables are soft and slightly caramelised. Add the paprika, cumin and ground coriander, and cook for 1 minute more.
- In a small bowl, combine the harissa paste with the remaining 1tbsp of oil. Smear the mixture across both sides of each slice of aubergine, and place the slices in a griddle pan over a fairly high heat. Cook for a few minutes on each side, until the aubergine is soft and marked with dark char lines.
- When the onion and carrot mixture is ready, add the drained freekeh, cooked chickpeas, honey or agave, lemon juice, and plenty of seasoning. Mix well, and cook for a few more minutes until everything is hot. Stir through the chopped walnuts, and serve topped with the harissa aubergine and fresh coriander.
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- Slice your eggplant into 1/4-inch rounds and sprinkle both sides with sea salt. Place in a colander in the sink to drain any excess liquid and draw out the eggplant's bitterness for 30 minutes.
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- After draining eggplant for 30 minutes, lightly rinse with cool water. Place between two absorbent towels and set something heavy on top - such as a baking sheet topped with a cast iron skillet - to help draw out any excess liquid.
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- Cut the eggplants lengthways through the stock, score the insides with a sharp knife and brush with 1tsp of olive oil each, salt and arrange on a baking sheet cut side up. Cook in the oven for 30 minutes until golden and the flesh is easily scoopable.
- Meanwhile cook the beef filling. In a large pan heat the olive oil and cook the onion over low heat for 5-7 minutes, add garlic and cook for 1 minute longer without allowing the garlic to colour, otherwise it will taste bitter.
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- Remove the stem of the eggplant and chop into 1-inch cubes. Place the cubes in a colander and toss them with the tablespoon of salt. Set aside for an hour in the sink.
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VEGAN HARISSA & MISO GLAZED AUBERGINE RECIPE - BRASSERIE BLANC
From brasserieblanc.com
- Put all of the marinade ingredients, except the harissa, in a small saucepan and bring to the boil. Leave to cool. Add the harissa paste and whisk until smooth.
- Score criss-cross lines in the flesh-side of the aubergine with a sharp knife. Rub with the lemon half and the salt. Place flesh side down in the marinade and set aside for at least 30 mins or up to 4 hours.
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- When cool enough to handle, cut the aubergines in half and scoop out the flesh into the small bowl of a food processor with the remaining ingredients and blend until smooth.
- Preheat the oven to 200ºC and prepare a baking sheet with a sheet of baking paper big enough to wrap the aubergines.
- Remove the aubergine from the marinade (reserving any marinade left in the dish for later) and place flesh-side up on the baking paper. Bring the edges of the paper together and twist to seal to create a parcel.
- After 20 mins, remove the tray from the oven and undo the parcel. Pour over the reserved marinade and return to the oven uncovered for a further 20-30 mins until the flesh is soft.
- To serve, warm the flatbreads according to packet instructions. Spoon baba ganoush on the plate, followed by the glazed aubergine. Scatter the squash around the plate and garnish with the pine nuts, pomegranate seeds and molasses.
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Estimated Reading Time 1 min
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Estimated Reading Time 1 min
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