Harissa Roasted Aubergine with Tahini Yoghurt

A warm wintery dish using spicy, smoky rose harissa to flavour the vegetables and creamy, nutty tahini as a perfect accompaniment. Served with couscous, if you wish, but perfect and well balanced just as roasted veggies. This recipe is completely vegan, extremely healthy and packed full of flavour.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C/180°C fan. On a large baking tray place the diced aubergines, pre-sliced squash, baby plum tomatoes and sliced red onion. Spoon over the 3/4's of the harissa paste, olive oil, salt and pepper and coat the vegetables well. Place the tray into the hot oven and allow it to cook and caramelise for 30-35 minutes. Give the vegetables a stir halfway through cooking.

Step 2

While the vegetables are roasting, mix vegan yoghurt and the remaining harissa with tahini, a splash of water and the juice and zest of a lemon. Season with a little salt and mix well.

Step 3

If serving with cous cous, pour the lemon and coriander cous cous into a bowl and top with boiling water (according to packet instructions. Cover the bowl with a plate or cling film and leave to stand for 5 minutes. Fluff using the back of a fork.

Step 4

Remove the vegetables from the oven once tender and drizzle with the tahini yoghurt. Serve with the cous cous, if you wish.

  • Ingredients
  • Based on 4 servings
  • 400g Butternut Squash, slices. Or use 1/2 a whole squash, peeled, deseeded and sliced thinly 1x Sainsbury's Butternut Squash Slices, Inspired to Cook 400g
  • 2 Aubergines, peeled and cut into 2cm dice 2x Sainsbury's Aubergine
  • 220g Lemon and Coriander Cous Cous 2x Sainsbury's Cous Cous Coriander & Lemon 110g
  • 1 Red Onion, peeled and cut into thick slices 1x Sainsbury's Red Onions Loose
  • 2.5 tbsp Rose Harissa Paste 1x Sainsbury's Rose Harissa Paste Inspired to Cook, Taste the Difference 90g
  • 325g Baby Plum Tomatoes 1x Sainsbury's Baby Plum Tomatoes 325g
  • 2 tbsp Tahini Paste 1x Al'Fez Middle Eastern Natural Tahini 160g
  • 1 Lemon, juice and zest 1x Sainsbury's Lemons
  • 6 tbsp Vegan Yoghurt 1x Alpro Plain Natural Soya Plant Based Yoghurt Alternative 500g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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