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Aubergine & Harissa Stew With Feta

Aubergine & Harissa Stew With Feta

4.5rating out of 5

(1300 reviews from our customers)

Prep Time

40 min



This warming vegetable stew combines harissa paste, honey and sweet red onion. The aubergine is sliced and cooked down in its own juices to become really meaty and tender. Served over couscous with garlic crisps, fresh mint and tangy feta.

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
120g golden couscous †
1 aubergine
1 garlic clove
10g mint
tomato paste 3.18
2 tbsp tomato paste †
25g honey
1 red wine vinegar sachet (30ml) †
1 harissa paste sachet (40g)
100g Greek Feta Cheese Cypressa †
You Will Need
Olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 120g couscous<span class="strong">†</span>
  • 1 aubergine
  • 1 garlic clove
  • 10g mint
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 1 pot of honey (25g)
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 572 kJ
136 kcal
1980 kJ
470 kcal
of which saturates
4.3 g
2.3 g
14.8 g
8.1 g
of which sugars
18.7 g
6.1 g
64.8 g
21.1 g
Fibre 1.6 g 5.4 g
Protein 5.6 g 19.3 g
Salt 0.63 g 2.17 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
120g couscous
durum wheat (gluten) semolina (100%)
1 aubergine
1 garlic clove
10g mint
mint (100%)
2 tbsp tomato paste
tomatoes (sulphites)
1 pot of honey (25g)
blossom honey
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
  • Allergens highlighted by † (gluten, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Aubergine & Harissa Stew

Slice the aubergine[s] into thin slices, lengthways 

Peel and finely slice the red onion[s]

Boil a kettle 

2 Aubergine & Harissa Stew

Heat a large, wide-based pan (preferably non-stick), with a matching lid, with 2 tbsp [4 tbsp] olive oil over a high heat

Once hot, add the aubergine and onion with a large pinch of salt

Cook for 5 min, moving the aubergine around the pan occasionally to colour slightly

3 Aubergine & Harissa Stew

Meanwhile, add the couscous to a heatproof bowl, cover with 200ml [400ml] boiled water, cover and set aside 

Combine the tomato paste, red wine vinegar, harissa paste (can't handle the heat, go easy!) and honey with 200ml [300ml] boiled water and stir to combine – this is your harissa stock


4 Aubergine & Harissa Stew

Add the harissa stock to the aubergine pan

Cover with a lid and reduce the heat to medium

Cook for 10 min or until the aubergine is tender

5 Aubergine & Harissa Stew

Meanwhile (for your garlic crisps), peel and finely slice the garlic 

Lay a few sheets of kitchen paper ready at the side of your pan and grab a slotted spoon

Heat a wok or small pan with 3-5 tbsp olive oil over a medium heat 

6 Aubergine & Harissa Stew

Once hot, add the sliced garlic (separating them as you go) and cook until crispy and slightly golden

Transfer the fried garlic to the kitchen paper (keep the oil for later) and sprinkle them with salt

7 Aubergine & Harissa Stew

Strip the mint leaves from the stems and chop finely

Fluff the couscous with a fork, add a drizzle of the garlic oil and mix through



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Serve the aubergine stew over the couscous

Break up the feta and scatter it over the stew with the garlic crisps and chopped mint


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