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Prep Time
30 min
Cuisine
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
Cuisine
Middle Eastern
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 491 kJ 115 kcal |
2349 kJ 552 kcal |
Fat of which saturates |
6.3 g 2 g |
30.3 g 9.6 g |
Carbohydrate 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 |
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.
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
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
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
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
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
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
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
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
Enjoy!