Harissa Aubergine with Tahcheen
by
P Scott
|
Jan 2021
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- 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
Aubergine
- aubergine1
- rose harissa paste2 teaspoons
- olive oil2 tablespoons
Tahcheen
- rice100 g
- saffronpinch
- vegetable stock200 ml
- greek yoghurt100 g
- parsley20 g
- egg (medium)1
- pomegranate seeds10 g
Dip
- rose harissa paste0.5 teaspoon
- greek yoghurt50 g
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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.