Ingredients

The following ingredients have 4 Servings
  • 3 large Aubergines (cut in half widthways then into wedges)
  • Olive Oil
  • 200 g Greek Yoghurt
  • Handful Basil Leaves
  • 20 g Pine Nuts
  • 200 g Israeli Couscous
  • 25 g Black Garlic
  • 1 tsp Rose Harissa
  • 3/4 tsp Pomegranate Molasses
  • Juice of one Lemon
  • Pinch of Aleppo Chilli Flakes
  • 1/4 tsp Cocoa Powder
  • 50 ml Olive Oil

Instruction

  • Heat the oven to 200°C. Put the aubergine in a large bowl with a big glug of olive oil and a sprinkling of salt and pepper. Mix together to make sure it's all coated. Spread out on greaseproof paper lined baking trays. Don't overcrowd them so use as many trays as needed. Place in the oven and roast for 40 minutes.
  • To make the dressing mix all of the ingredients in a food processor until smooth. Cook the couscous according to package instructions.
  • Once the aubergine is cooked remove from the oven and leave to cool for a few minutes. Then put into a bowl and stir the dressing through. Spread the Greek yoghurt out onto plates, top with a helping of aubergine followed by a sprinkling of pine nuts, some torn basil leaves and a scoop of Israeli couscous.