Looking for some scrumptious vegetable based recipes? Look no further. This roasted chermoula aubergine recipe is so simple to make and packed full of flavour and goodness. It’s a perfect after work dinner that requires very little fuss and perfect for dinner parties if you don’t want to spend hours slaving over the oven.
Looking for a scrummy dessert to follow? This Lime & Saffron Vegan Cheesecake is to die for!
2 large aubergines
2 tbsp Chermoula Paste
2 tbsp Extra Virgin Olive Oil
100g Belazu Barley Couscous
125ml hot vegetable stock
Zest and juice of 1 lemon
25g pack fresh mint or coriander, chopped
4 salad onions, chopped
200g feta, crumbled
110g Waitrose Pomegranate Seeds
- Preheat the oven to 180ºC, gas mark 4. Halve the aubergines lengthways and score deeply in a criss-cross pattern. Spread the cut sides with Belazu Chermoula Paste and place on a baking sheet. Drizzle with a little of the Belazu Early Harvest Extra Virgin Olive Oil and bake for 30–40 minutes until dark and tender.
- Meanwhile, place the Belazu Barley Couscous in a large bowl and pour over the hot stock, lemon zest and juice. Set aside until the stock has been absorbed then stir in the mint, salad onions, feta, pomegranate and remaining oil.
- Scoop the centre out of each aubergine half, leaving the skin intact. Roughly mash the removed flesh and stir into the couscous, then spoon the mixture back into the aubergine shells. Serve just warm.
Nutrition: 364kcals/14.2g protein/29.6g carbohydrate/10.4g sugars/21g fat/10.2g saturated fat/4.7g fibre/1.8g salt per serving
Thanks to Waitrose for sharing this delicious recipe with us. If you’re looking for more inspiration for vegetable based recipes, check out the Waitrose recipe page– they’ve hundreds to tempt you with.