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Harissa Spiced Aubergine With Persian Rice

Harissa Spiced Aubergine With Persian Rice

Rating
4rating out of 5

(302 reviews from our customers)

Prep Time

35 min

Cuisine

Middle Eastern

This aubergine dish is full of the rich, exotic flavours that characterise Middle Eastern cooking. You'll roast aubergine in a harissa and honey marinade and serve on top of Persian rice, a mix of lentils and brown rice with coriander. Drizzle with a yoghurt & fresh mint sauce. (Gluten-free, suitable for coeliacs).

Prep Time

35 min

Cuisine

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!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Aubergine
1 aubergine
garlic-clove
1 garlic clove
Spring-onion
1 spring onion
fresh-coriander
10g coriander
Natural-yoghurt
120g natural yoghurt †
ground-cumin
2 tsp ground cumin
fresh-mint
5g mint
green-beans
120g trimmed fine green beans
honey-pot
25g honey
Brown-lentils
1 can of lentils
Harissa-paste
1 harissa paste sachet (40g)
brown-rice
100g brown rice
You Will Need
(stick) blender, olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 aubergine
  • 1 garlic clove
  • 1 spring onion
  • 10g coriander
  • 120g natural yoghurt<span class="strong">†</span>
  • 2 tsp ground cumin
  • 5g mint
  • 120g trimmed fine green beans
  • 1 honey pot (25g)
  • 1 can of lentils (400g)
  • 1 harissa paste sachet (40g)
  • 100g brown rice
Typical Values per 100g per serving
Energy 398 kJ
94 kcal
2331 kJ
551 kcal
Fat
of which saturates
1.3 g
0.4 g
7.5 g
2.3 g
Carbohydrate
of which sugars
15.7 g
3.6 g
91.8 g
21.3 g
Fibre 3.5 g 20.5 g
Protein 4.2 g 24.7 g
Salt 0.2 g 1.19 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 brown onion
brown onion
1 aubergine
aubergine
1 garlic clove
garlic
1 spring onion
spring onion
10g coriander
coriander(100%)
120g natural yoghurt
milk
2 tsp ground cumin
ground cumin
5g mint
mint (100%)
120g trimmed fine green beans
green beans (100%)
1 honey pot (25g)
blossom honey
1 can of lentils (400g)
lentils, water, salt, ascorbic acid
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 brown rice
brown rice
Allergens
  • Allergens highlighted by † (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 Spiced Aubergine With Persian Rice

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

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot

2 Harissa Spiced Aubergine With Persian Rice

Meanwhile, trim the green stalks off the aubergine[s] and cut, lengthways into wedges

Add the harissa and honey to a large bowl and season with a generous pinch of salt – this is your marinade

Add the aubergine wedges to the marinade and coat well

Transfer the coated aubergine wedges to a baking tray, drizzle them with olive oil and put the tray in the oven for 25 min or until browned and softened

3 Harissa Spiced Aubergine With Persian Rice

Meanwhile, chop the green beans roughly

Add the beans to a pot of cold water with a pinch of salt, bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite 

Once cooked, drain and return to the pot and set aside

4 Harissa Spiced Aubergine With Persian Rice

Meanwhile, peel and finely dice the brown onion[s]

Peel and finely chop (or grate) the garlic 

Chop the coriander finely, including the stalks

Trim, then slice the spring onion[s] finely

Strip the mint leaves from their stems and chop them finely

5 Harissa Spiced Aubergine With Persian Rice

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion and cook for 5 min or until softened

Add the ground cumin and chopped garlic and cook for a further 1 min  

6 Harissa Spiced Aubergine With Persian Rice

Meanwhile, drain and rinse the lentils

Add the lentils, cooked green beans and half the chopped coriander to the onions with a generous pinch of salt and give everything a good mix up

Cook for 2-3 min or until the lentils are warmed through

Add the cooked rice and give everything a good mix up – this is your Persian rice

7 Harissa Spiced Aubergine With Persian Rice

Add the natural yoghurt and chopped mint to a small bowl and season with salt and give everything a good mix (alternatively use a stick blender)  this is your mint sauce 

 

8

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Serve the harissa aubergine over the Persian rice 

Drizzle over the mint sauce and garnish with the chopped spring onion and remaining coriander

Enjoy!

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