Ingrédients
- 1 pouch Merchant Gourmet Persian-style Grains
- 2 aubergines
- 1 tbsp olive oil
- 30g butter
- ½ tbsp harissa
- 3 tbsp Greek yoghurt
- ½ small garlic clove, crushed
- Handful chopped coriander
- 1 tsp sesame seeds
Méthode
- Heat the oven to 200C. 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. 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.
- 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.
- Plate the aubergine on a bed of Merchant Gourmet Persian-style Grains.
