Meg’s Roasted Aubergine with Harissa Butter & Quinoa

serves

time

50 minutes

level

beginner

Enjoy Meg’s mezze platter of slow roasted aubergine & nutty quinoa drizzled in harissa butter and tahini sauce.
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Ingrédients

1 aubergine
1 pouch of Merchant Gourmet Red and White Quinoa
15g feta, or plant-based alternative
15g parsley

Harissa butter:

1 tbsp butter
1 tbsp rose harissa paste
Salt and pepper to taste

Tahini sauce:

1 tbsp tahini
1 tbsp yoghurt
Juice of 1 lemon
1 tbsp rose harissa paste
Salt and pepper to taste

Méthode

Preheat your oven to 180 degrees celcius.
Pierce evenly spread holes over the surface of your aubergine. Massage it with olive oil, salt and pepper. Cook in the oven 40-45 mins until it is soft in the middle.
Meanwhile, make your harissa butter. Place a saucepan on a medium heat and melt the butter and harissa paste together. Season with a good grind of salt and pepper. Set aside to reheat when you’re ready to serve.
For the tahini sauce, combine Greek yoghurt, tahini, lemon juice and harissa paste. Gradually add little splashes of water to create a sauce consistency of your liking.
Now for the easy part - heat up your Merchant Gourmet Red and White Quinoa according to packet instructions and plate up.
To serve, slice your aubergine in half and place on top of the quinoa. Drizzle with the butter, sauce, finely chopped parsley and crumbled feta – and tuck in!