Harissa Aubergine with Tahcheen

Name: Harissa Aubergine with Tahcheen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 aubergine; 2 teaspoons rose harissa paste; 2 tablespoons olive oil; 100 g rice; pinch saffron; 200 ml vegetable stock; 100 g greek yoghurt; 20 g parsley; 1 egg medium; 10 g pomegranate seeds; 0.5 teaspoon rose harissa paste; 50 g greek yoghurt

by

P Scott

|

Jan 2021

6 photos

15 min
30 min
2 People

Lockdown 3 and we’re still in love with Aubergine. Rose Harissa provides a lovely spice that balances well with the Tancheen. Lots of flavour.

Ingredients

2 People

Instructions

Aubergine

Halve the aubergine lengthways, then criss-cross them with a knife. Rub a tablespoon of oil and rose harissa paste into the top of each aubergine. Roast in the oven for 30 minutes on 180.

Tahcheen

Rinse the rise under water the bring to the boil with the stock and saffron (or turmeric if you don't have any).
Once the rice has absorbed the stock, stir in the yoghurt, egg and parsley.
Transfer to an ovenproof pan, cover with foil, and fry on a low heat for 10 minutes.
Transfer to the oven for 5 minutes on 180c, then rest for a further 5 minutes.

Dip

Combine the rose harissa paste with the yoghurt.

Plating

Cut the tahcheen and plate with the aubergine and a dollop of the dip. Serve with a sprinkling of pomegranate seeds and parsley.