STICKY POMEGRANATE & HARISSA AUBERGINES

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STICKY POMEGRANATE & HARISSA AUBERGINES
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STICKY POMEGRANATE & HARISSA AUBERGINES

Recipe by Waitrose
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

Whenever I’m in Waitrose, I always look out for their recipe cards and make sure I pop one of their excellent magazines in my shopping bag. Without fail there will be several recipes that inspire me to put my apron on and get cooking! This is a favourite as I love firm glossy aubergines. I find de-seeding pomegranates relaxing and they are so useful as a garnish, keeping well in an airtight container in the fridge. This two step recipe makes a great side dish or main course, depending on your appetite.

Ingredients

  • 2 aubergines

  • 3 tbsp olive oil

  • 1½ rose harissa

  • ½ tsp cumin seeds

  • 1 clementine (scrubbed), zest and juice

  • 2 tbsp pomegranate molasses

  • ½ pomegranate, seeds only

  • ½ x 25g pack coriander, leaves picked

  • 100g feta, crumbled

Directions

  • Preheat the oven to 200ºC, gas mark 6 Cut the aubergines in ½ lengthways and score the cut sides in a criss-cross pattern. Put in a roasting tin, drizzle with the oil and season. Spoon over the harissa, scatter over the cumin seeds and clementine zest, then massage into the cuts in the aubergines. Cover with foil and roast for 50 minutes. Remove the foil, drizzle with the pomegranate molasses and roast for a further 5-8 minutes until tender, caramelised and sticky.
  • When the aubergines are ready, transfer to a serving platter. Pour the clementine juice into the roasting tin, scrape the base to release the sticky bits, then spoon over the aubergine. Scatter over the pomegranate seeds, coriander and feta.

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