Harissa Aubergines on Red Pepper Freekeh

4 from 2 votes

My Harissa Aubergines on Red Pepper Freekeh are packed full of flavour. It makes for a filling, heartwarming dish!

Servings: people

Calories: 411.64kcal

1 tablespoon olive oil
300 grams aubergines
4 tablespoon harissa taste and adjust quantities according to your heat preference

Pre-heat you oven to 190C / 335F / gas mark 5.
If using baby aubergines, cut them length-ways from the base to where the stem begins. Don't cut through the stem, this will ensure they stay whole. Rotate the baby aubergine 90 degrees and cut length-ways again so that you have a cross running through it's flesh. Spoon the harissa paste into the cross so that the flesh soaks up all of the spice. Brush the outside of the aubergine with oil.
If using large aubergines, cut into 8 pieces and then toss them in the olive oil and harissa paste.
Place the aubergine on to a baking tray and cook in the centre of the oven for 45 minutes or until soft.

Add the olive oil, thinly sliced onions and salt into a heavy bottom sauce pan and sauté on medium heat, stirring occasionally, for 15–20 minutes. or until the onion is soft and sticky.
Add the garlic to the pan and cook for a few more minutes on low.
In the meantime, soak the freekeh in cold water for 5 minutes, then drain and rinse it well before adding it to the onions and garlic along with the vegetable stock.
Stir well then turn up the heat slightly to bring it to the boil. Cover, reduce the heat and then leave to simmer for 30 minutes.
Once the freekeh is tender, stir through the red pepper paste and the cavolo nero take it off of the heat, but leave it covered. The residual heat will wilt the cavolo nero.

While the freekeh is resting and the aubergines are finishing roasting, mix the yogurt, lemon and garlic together.
Spoon the red pepper freekeh onto your plates. Top with the harissa aubergines then drizzle with the lemon yogurt. Finally garnish with the fresh coriander.