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Meg’s Roasted Aubergine with Harissa Butter & Quinoa

serves
2
time
50 minutes
level
beginner
Enjoy Meg’s mezze platter of slow roasted aubergine & nutty quinoa drizzled in harissa butter and tahini sauce.
Head to @little_big_cook on Instagram for more recipes like this.

Meg’s Roasted Aubergine with Harissa Butter & Quinoa

serves
2
time
50 minutes
level
beginner
Enjoy Meg’s mezze platter of slow roasted aubergine & nutty quinoa drizzled in harissa butter and tahini sauce.
Head to @little_big_cook on Instagram for more recipes like this.

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

  1. Preheat your oven to 180 degrees celcius.
  2. 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.
  3. 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.
  4. 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. 
  5. Now for the easy part - heat up your Merchant Gourmet Red and White Quinoa according to packet instructions and plate up.
  6. 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!

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