Harissa Butter Aubergine with Persian Style Rice

Soft roasted aubergines are layered over Persian-Style Rice and finished with rich harissa butter, cooling garlic yoghurt and fresh herbs. Full of warming spices and contrasting textures, this simple dish makes an impressive lunch or light dinner.

 

Written by Liv Howard
50 minutes Serves 2 Beginner
Harissa Butter Aubergine with Persian Style Rice
Ingredients
  • 1 pouch Merchant Gourmet Persian Style Rice & Lentils
  • 2 aubergines
  • 1 tbsp olive oil
  • Handful fresh coriander, chopped
  • Handful fresh coriander, chopped
  • 1 tsp sesame seeds
  • Salt and black pepper
  • Harissa Butter
  • 30g butter
  • ½ tbsp rose harissa paste
  • Garlic Yoghurt
  • 3 tbsp Greek yoghurt
  • ½ small garlic clove, crushed

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Persian Style Rice & Lentils
Persian Style Rice & Lentils
250G
  1. Preheat the oven to 200°C.
  2. Pierce the aubergines several times with the tip of a knife. Brush with the olive oil and place on a baking tray.
  3. Roast for 40–45 minutes, or until completely tender.
  4. Meanwhile, melt the butter in a small saucepan and stir through the harissa paste. Set aside.
  5. Mix the Greek yoghurt with the crushed garlic and a pinch of seasoning.
  6. Heat the Merchant Gourmet Persian Style Rice & Lentils according to the packet instructions and spread onto a serving platter.
  7. Slice the aubergines open lengthways and gently press them apart. Season the flesh lightly with salt and pepper.
  8. Place the aubergines on top of the grains.
  9. Spoon over the garlic yoghurt and drizzle with the warm harissa butter.
  10. Finish with the coriander and sesame seeds before serving.

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