Ingredients
- 1 aubergine
- 1 pouch of Merchant Gourmet Red and White Quinoa
- 15g feta, or plant-based alternative
- 15g parsley
- 1 tbsp butter
- 1 tbsp rose harissa paste
- Salt and pepper to taste
- 1 tbsp tahini
- 1 tbsp yoghurt
- Juice of 1 lemon
- 1 tbsp rose harissa paste
- Salt and pepper to taste
Harissa butter:
Tahini sauce:
Instructions
- Preheat your oven to 180 degrees celcius.
- Pierce evenly spread holes over the surface of your aubergine. Massage it with olive oil, salt and pepper. Cook in the oven 40-45 mins until it is soft in the middle.
- Meanwhile, make your harissa butter. Place a saucepan on a medium heat and melt the butter and harissa paste together. Season with a good grind of salt and pepper. Set aside to reheat when you’re ready to serve.
- For the tahini sauce, combine Greek yoghurt, tahini, lemon juice and harissa paste. Gradually add little splashes of water to create a sauce consistency of your liking.
- Now for the easy part - heat up your Merchant Gourmet Red and White Quinoa according to packet instructions and plate up.
- To serve, slice your aubergine in half and place on top of the quinoa. Drizzle with the butter, sauce, finely chopped parsley and crumbled feta – and tuck in!
