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Harissa Glazed Aubergine

Harissa Glazed Aubergine

Rating
4rating out of 5

(109 reviews from our customers)

Prep Time

30 min

Cuisine

North African

Harissa paste, with it's complex sweet and spicy flavour goes amazingly with scored aubergine. These babies are served over a warm herby tabbouleh, garnished with lemon and feta.

Prep Time

30 min

Cuisine

North African

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!

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)
Lemon
1 lemon
Aubergine
1 aubergine
Spring-onion
2 spring onions
fresh-mint
10g fresh mint
fresh-parsley
20g fresh parsley
honey-pot
1 honey pot (28g)
bulgur-wheat
150g pilavlik bulgur †
Harissa-paste
2 tbsp hot harissa paste
Feta-cheese
100g Greek Feta Cheese Cypressa †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 aubergine
  • 1 spring onion
  • 10g mint
  • 20g parsley
  • 1 honey pot (25g)
  • 130g bulgur wheat<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 563 kJ
135 kcal
1927 kJ
461 kcal
Fat
of which saturates
4.3 g
2.3 g
14.6 g
7.9 g
Carbohydrate
of which sugars
20.8 g
4.6 g
71.2 g
15.7 g
Fibre 4.9 g 16.6 g
Protein 5.5 g 18.7 g
Salt 0.63 g 2.16 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 lemon
lemon
1 aubergine
aubergine
1 spring onion
spring onion
10g mint
mint(100%)
20g parsley
flat parley (100%)
1 honey pot (25g)
blossom honey
130g bulgur wheat
bulgur (wheat gluten)
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(<26.46%), powdered rennet, salt, lactic culture, calcium chloride (CaCl2)
Allergens
  • Allergens highlighted by † (gluten, 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 Glazed Aubergine

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the aubergine[s] in half lengthways

Score the flesh quite deeply (in a criss-cross pattern) taking care not the cut the skin 

2 Harissa Glazed Aubergine

Cut the lemon[s] in half 

Combine the harissa paste, honey, 1 tsp [2 tsp] lemon juice and 1 tbsp [2 tbsp] boiled water - this is your harissa glaze

 

3 Harissa Glazed Aubergine

Meanwhile, add the bulgur to a pot of plenty of salted boiled water

Cook for 10-18 min or until the bulgur is tender with a slight bite 

Once cooked, drain and set aside to cool slightly 

4 Harissa Glazed Aubergine

Meanwhile, add the aubergine[s] to a baking tray, cut-side up (use tin foil to avoid mess!)

Spoon 3/4 of the harissa glaze over the cut side of the aubergines

Put the baking tray in the oven for 15 min

5 Harissa Glazed Aubergine

Meanwhile, chop the parsley finely, including the stalks

Strip the mint leaves from the stems and chop the leaves finely, discarding the stems 

Trim, then slice the spring onions finely

 

6 Harissa Glazed Aubergine

Once the bulgur has cooled slightly, add the chopped mint, parsley and spring onions

Add 2 tbsp [4 tbsp] olive oil and season with a generous pinch of salt and pepper

Squeeze in 1 tbsp [2 tbsp] lemon juice and stir to combine - this is your herby tabbouleh 

 

7 Harissa Glazed Aubergine

Once they've had 15 min, spoon the remaining glaze over the aubergine halves and return them to the oven for a further 8-10 min or until the aubergine is soft and the glaze is sticky

Cut the remaining lemon into wedges

8

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Serve the harissa-glazed aubergine over the herby tabbouleh 

Crumble the feta over and serve with a lemon wedge to the side 

Enjoy!

 

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