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Harissa & Tahini Aubergine

Roasty aubergine bathed in harissa and creamy tahini yogurt
Bright lime and pomegranate pop over fluffy couscous and chickpeas
Warm, smoky, and satisfying in every forkful

dinner ⏱ 45 min 566 kcal / portion 76.5 g carbs / portion (estimated) vegetarian glutenmilk

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v1 · rb0e705f985 20260727Z1751 Harissa Tahini Aubergine 🎉 🔥 preheat the oven to 200°C 🔪 puncture and halve the aubergine cube the red onion cube the bell pepper 🔪 slice the zucchini into thick slices 🔥 ⏱ 40-45 min roast the vegetables at 200°C until the aubergine is soft 🍳 ⏱ 6-8 min cook the couscous in a bowl, then mix 🌀 combine the couscous with the water and chickpeas 🍽 place the roasted aubergine in a large bowl, drizzle the harissa over it, and arrange the remaining vegetables around it 🌀 mix tahini with lime juice 🌀 whisk the yogurt in a small bowl 🍽 sprinkle the yogurt over the roasted vegetables 🍽 pour the tahini-lime sauce over and garnish with pomegranate seeds 1 piece red onion 1 piece bell pepper 1 piece zucchini thick slices 2 pieces aubergine puncture then halve 100 g couscous 2 tbsp harissa harissa paste 2 tbsp yogurt in a small bowl 2 tbsp pomegranate seed seeds 55 ml water 4 pieces chickpea tablespoon (chickpeas) 2 tsp tahini 1 piece lime juice water, chickpea harissa tahini, lime pomegranate seed
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Preparation steps

  1. preheat the oven to 200°C
  2. puncture and halve the aubergine
  3. cube the red onion
  4. cube the bell pepper
  5. slice the zucchini into thick slices
  6. roast the vegetables at 200°C for 40-45 min until the aubergine is soft
  7. cook the couscous in a bowl for 6-8 min, then mix
  8. combine the couscous with the water and chickpeas
  9. place the roasted aubergine in a large bowl, drizzle the harissa over it, and arrange the remaining vegetables around it
  10. mix tahini with lime juice
  11. whisk the yogurt in a small bowl
  12. sprinkle the yogurt over the roasted vegetables
  13. pour the tahini-lime sauce over and garnish with pomegranate seeds

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