Harissa & honey aubergine with Levantine grains and zaatar yogurt

Name: Harissa & honey aubergine with Levantine grains and zaatar yogurt
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 aubergine; 1 tsp olive oil; 1 tbsp Cooks’ Ingredients Rose Harissa Paste; 2 tsp clear honey; 3 tbsp natural yogurt; ½ tsp Cooks' Ingredients Zaatar; 300 g pouch The Levantine Table Freekeh, Black Rice & Chickpeas; ½ lemon, cut into wedges

You won’t miss the meat with this sticky, spiced aubergine and wholesome salad. Make it vegan simply by swapping the honey for maple syrup, and the yogurt for your favourite plant-based alternative.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyHigh fibre1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 aubergine
1 tsp olive oil
1 tbsp Cooks’ Ingredients Rose Harissa Paste
2 tsp clear honey
3 tbsp natural yogurt
½ tsp Cooks' Ingredients Zaatar
300g pouch The Levantine Table Freekeh, Black Rice & Chickpeas
½ lemon, cut into wedges

Preheat the grill to high. With a fork, prick the aubergine. Rub with the olive oil and season with salt. Place on a plate and microwave on high for 6-8 minutes, or until tender all the way through when pierced with a knife.
Carefully slice the aubergine in ½ lengthways (look out for escaping hot steam). Transfer to a baking sheet, cut-side up, then season with salt. Combine the harissa and honey and brush over the top. Grill for 5-7 minutes, until golden.
Meanwhile mix the yogurt and ¼ tsp zaatar. Heat the pouch of black rice and chickpeas according to pack instructions.
Divide the black rice and chickpeas between 2 plates. Top each with ½ aubergine. Serve with the zaatar yogurt, a lemon wedge and the remaining zaatar sprinkled over.

Cook’s tip

Microwaving the aubergine is a great way to get it soft and silky in record time – quicker, healthier and it makes much less mess than the traditional frying in oil! This method would also work well if you were to glaze it with teriyaki marinade or even mango chutney, instead of the harissa.

Typical values per serving when made using specific products in recipe