Harissa Spiced Aubergine Stew Recipes

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HARISSA AUBERGINE



Harissa aubergine image

This vegan-friendly centrepiece is super simple but looks oh-so impressive served up on a platter.

Categories     dinner     lunch     vegan

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 medium aubergines
2 1/2 tbsp. harissa paste
2 tbsp. maple syrup
1 tbsp. lemon juice
1/2 tbsp. olive oil
4 tbsp. pomegranate seeds
Small handful mint or coriander leaves

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

HARISSA SPICED AUBERGINE STEW



Harissa Spiced Aubergine Stew image

This is such a warming and easy recipe, it's a staple in our house. Hooray for harissa! www.simplybeglutenfree.co.uk

Provided by Simply Be Gluten Free

Time 35m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Heat the oil in a pan and cook the aubergines with a big pinch of salt for 5 minutes until they turn golden brown, stirring every now and then.
  • Add the red onions, harissa, garlic, cumin, corriander, cinnamon, chilli flakes amd stir so the vegetables are well coated.
  • Add the tinned tomatoes and cook on a medium simmer for 15-20 minutes, stirring occasionally.
  • Serve with quinoa and a dollop of coconut cream if you wish.

SPICY HARISSA, AUBERGINE & CHICKPEA SOUP



Spicy harissa, aubergine & chickpea soup image

Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup

Provided by Good Food team

Categories     Lunch, Soup

Time 50m

Number Of Ingredients 7

1 onion , chopped
1 tbsp olive oil
2 tbsp harissa
2 aubergines , diced
400g can chopped tomato
400g can chickpea , drained
2 tbsp coriander , chopped

Steps:

  • Soften onion in olive oil in a large saucepan. Add harissa and cook for 2 mins, stirring. Add aubergines and coat in the harissa. Add tomatoes, chickpeas and 500ml of water. Bring to the boil and simmer for 30 mins. Stir through the coriander, season and serve.

Nutrition Facts : Calories 157 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

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