If you're a regular follower of Halo Eats then you'll probably realise that I love harissa. I've been using the North African paste increasingly this year as it imparts such a wonderful flavour whether added to stews, side dishes or snacks (such as my Harissa Roasted Almonds). As aubergines are known for their versatility and flavour carrying properties, it made perfect sense to pair the two together, the result being today's recipe. This makes for a quick and easy dinner with a side of quinoa (try it with my Jewelled Herby Quinoa) but as it's equally delicious served hot or cold, I also enjoy it as a salad or addition to a nourish bowl the following day. It has a tangy citrus flavour with smokey harissa and a hint of spice which I hope you'll love as much as I do!
Three great health benefits: boosts immunity, good source of antioxidants, beneficial for brain health
Ingredients:
2 aubergines, chopped into bitesized cubes
3 tbsp harissa paste
1 tbsp olive oil
1 tbsp maple syrup
Juice of 1 lemon
Sea salt and black pepper
Method:
1) Preheat the oven to 200 degrees C.
2) Place the aubergine on a baking tray.
3) In a bowl, mix together the harissa paste, olive oil, maple syrup, lemon juice and salt & pepper. Pour over the aubergine, ensuring that all of the pieces are evenly covered in the sauce.
4) Bake for 25 minutes, turning halfway through the cooking time.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Thanks so much for this recipe. Cannot wait to make this at home! Harissa is one of my favorite ingredients of all time.
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