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Harissa Aubergine & Summer Salad

Harissa Aubergine & Summer Salad

4rating out of 5

(121 reviews from our customers)

Prep Time

30 min


Middle Eastern

This aubergine stack is spicy, melty and moreish. Served with a bright salad, studded with cranberries, toasted seeds and carrots. You'll finish the dish with a dijon mayonnaise, flavoured with the zingy, Middle-Eastern citrus flavoured spice, sumac.

Prep Time

30 min


Middle Eastern

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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)
30g dried cranberries
1 aubergine
1 mayonnaise sachet (26ml) †
1 tsp French Dijon mustard †
125g fresh mozzarella †
100g baby leaf mixed salad
3 seed mix
30g 3 seed mix
1 tsp lemony sumac
300g potatoes
100g carrots
2 tbsp hot harissa paste
You Will Need
Olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of dried cranberries (30g)
  • 1 aubergine
  • free-range mayonnaise<span class="strong">†</span>
  • 1 tsp Dijon mustard<span class="strong">†</span>
  • 125g mozzarella ball<span class="strong">†</span>
  • 50g baby leaf salad
  • 1 pine nut & seed mix sachet (30g)
  • 1 tsp ground sumac
  • 300g potatoes
  • 1 carrot
  • 1 harissa paste sachet (40g)
Typical Values per 100g per serving
Energy 491 kJ
115 kcal
2349 kJ
552 kcal
of which saturates
6.3 g
2 g
30.3 g
9.6 g
of which sugars
11.1 g
4.3 g
53.3 g
20.5 g
Fibre 1.9 g 8.9 g
Protein 4.2 g 20 g
Salt 0.35 g 1.67 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 bag of dried cranberries (30g)
cranberries, sugar, sunflower oil
1 aubergine
free-range mayonnaise
rapeseed oil 70% ,water, spirit vinegar, free range pasteurised egg yolks 5 %, sugar, salt, stabilisers (xanthan gum & guar gum), mustard seeds, antioxidant: calcium disodium edta, spices
1 tsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
50g baby leaf salad
mixed salad
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
1 tsp ground sumac
ground sumac
300g potatoes
1 carrot
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
  • Allergens highlighted by † (mustard, egg, 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 Harissa Aubergine & Summer Salad

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Cut the potatoes (skin on) into thin wedges

Add them to a baking tray, drizzle with 1 tbsp [2 tbsp] vegetable oil, season generously with salt and pepper and oven roast for 30 min or until crisp

2 Harissa Aubergine & Summer Salad

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add the 3 seed mix and toast for 1-2 min or until slightly browned and starting to pop

Set the toasted seeds aside to cool - reserve the pan

3 Harissa Aubergine & Summer Salad

Meanwhile, top and tail, then slice your aubergine[s] into 6 [12] equally thick slices, discard the green stalk[s]

Season generously with salt and pepper, then coat each cut side evenly with harissa paste

Tip: this can be done in a bowl using clean hands

4 Harissa Aubergine & Summer Salad

Return the pan to a medium-high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the aubergine

Cover and cook for 6 min, turning halfway through, or until both sides are nicely charred

5 Harissa Aubergine & Summer Salad

Meanwhile, slice the mozzarella ball[s] into 6 even slices

Chop the cranberries roughly

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Combine the carrot and washed salad

6 Harissa Aubergine & Summer Salad

Once nicely charred, remove the aubergine pan from the heat

Place one slice of mozzarella over each aubergine disc

Cover with a lid (this will help the mozzarella melt) and set aside until serving


7 Harissa Aubergine & Summer Salad

Combine the dijon, mayonnaise, sumac, a pinch of sugar and 1-2 tbsp [2-4 tbsp] olive oil then season with a pinch of salt and pepper - this is your dressing


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Serve the harissa aubergine next to the summer salad, drizzle with the dressing and top with seeds and cranberries

Serve the chips to the side


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