Roasted Aubergine with Harissa Butter & Tahini

Slow-roasted aubergine served over Red & White Quinoa with rich harissa butter, cooling tahini yoghurt sauce and crumbled feta. This mezze-inspired dish balances smoky, creamy and spicy flavours for an easy but impressive lunch or dinner.

 

Written by @little_big_cook
50 minutes Serves 2 Beginner
Roasted Aubergine with Harissa Butter & Tahini
Ingredients
  • 1 aubergine
  • 1 pouch Merchant Gourmet Red & White Quinoa
  • 15g feta, crumbled (or plant-based alternative)
  • 15g fresh parsley, finely chopped
  • Olive oil
  • Salt and black pepper
  • Harissa Butter
  • 1 tbsp butter (or plant-based alternative)
  • 1 tbsp rose harissa paste
  • Salt and black pepper
  • Tahini Sauce
  • 1 tbsp tahini
  • 1 tbsp natural yoghurt (or plant-based alternative)
  • Juice of 1 lemon
  • 1 tbsp rose harissa paste

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Red & White Quinoa
Red & White Quinoa
250G
  1. Preheat the oven to 180°C.
  2. Prick the aubergine all over with a fork. Rub with olive oil, season with salt and pepper and roast for 40–45 minutes until completely soft.
  3. Meanwhile, make the harissa butter. Gently melt the butter in a small saucepan and stir through the harissa paste. Season to taste and set aside.
  4. For the tahini sauce, whisk together the tahini, yoghurt, lemon juice and harissa paste. Add a splash of water if needed to create a drizzleable consistency. Season to taste.
  5. Heat the Merchant Gourmet Red & White Quinoa according to the packet instructions.
  6. To serve, spread the quinoa onto serving plates.
  7. Slice the aubergine in half and place on top of the quinoa.
  8. Drizzle with the harissa butter and tahini sauce.
  9. Finish with the parsley and crumbled feta before serving.

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