Roasted aubergines with soured cream & harissa
Preparation Time: 10 mins
Cooking Time: 45 mins
Calories per serving: 141.5
1 x Raw Aubergine -355g
Avocado Oil -15ml
Harissa Paste -5g
Sesame Seeds -½ Tsp/1g
Soured Cream – 25ml
Heat the oven to 200C/190C fan/gas 6.
Remove the stalk from the aubergine, cut in half lengthwise.
Score the flesh into small diamonds, being careful not to break through the ski.
Place the halves cut side up in a shallow baking dish. Brush with the Avocado oil.
Place dish into oven. Roast for about 40-45 mins, or until the aubergines are completely tender and golden brown.
Soften the butter in a small bowl, add the harissa paste and mash together.
When the aubergines are cooked, put them on a warm platter and season the inside of each one with the harissa/butter.
Spoon soured cream onto each aubergine half, then scatter over the sesame seeds to serve.
Nutrition Data Per Serving
Calories (kcal) 141
Protein (g) 2.0
Carbohydrate (g) 4.5
Fat (g) 13
Fruit & Veg 2.3
This was really tasty and filling! I enjoyed it with a portion of stir fried cabbage and leek (74 cals), a half portion of butternut squash roasted in olive oil with paprika (95 cals) and a tuna steak pan fried in 1 tsp of olive oil with a pinch of Greek fish seasoning (143 cals).
Whole meal was therefore 453 calories.
Harissa is a classic North African hot chilli, tomato and garlic based paste to mix-in, spread on or coat and cook. Traditionally used across Libya, Tunisia, Algeria and Morocco to add heat and flavour to stews, soups and tagines.
(You can make your own – but I buy mine ready-made and keep it in the fridge. You don’t need very much for a fiery kick!)