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
Cuisine
Middle Eastern
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!
*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.
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
1 tsp ground sumac
ground sumac
300g potatoes
potato
1 carrot
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
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
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
Meanwhile, heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat
Oncehot, 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
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
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
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
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
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
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
