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Harissa Aubergine & Summer Salad

Harissa Aubergine & Summer Salad

Rating
4rating out of 5

(120 reviews from our customers)

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

What is Gousto all about?

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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!

Ingredients
For 2 people (double for 4)
dried-cranberries
30g dried cranberries
Aubergine
1 aubergine
Mayonnaise-sachet-(2)
1 mayonnaise sachet (26ml) †
Dijon-mustard
1 tsp French Dijon mustard †
Mozzarella-ball
125g fresh mozzarella †
mixed-leaf-salad
100g baby leaf mixed salad
3 seed mix
30g 3 seed mix
Sumac
1 tsp lemony sumac
Potatoes
300g potatoes
Carrot
100g carrots
Harissa-paste
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>
  • 1 mozzarella ball (125g)<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 492 kJ
116 kcal
2357 kJ
554 kcal
Fat
of which saturates
6.4 g
2 g
30.6 g
9.6 g
Carbohydrate
of which sugars
11.1 g
4.3 g
53.2 g
20.3 g
Fibre 1.9 g 8.9 g
Protein 4.3 g 20.3 g
Salt 0.32 g 1.54 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
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
1 mozzarella ball (125g)
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
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 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

8

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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

Enjoy!

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