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Baharat-Spiced Aubergine Steaks with Couscous & Baba Ghanoush
Info
Baharat-spiced aubergine steaks with fluffy couscous, fresh herbs, and a quick, smoky baba ghanoushIngredients
Method
Ingredients
For the aubergine steaks
- 2 aubergines, sliced lengthways into 2–3 cm “steaks”
- 2 tbsp Baharat Spiced Tomato Paste
- 1–2 tbsp olive oil
- Himalayan salt
For the couscous
- 100g couscous
- ½ tsp Bart Baharat Spiced Tomato Paste
- Handful of sultanas
- 1 tbsp flaked almonds, toasted
- 1 tbsp capers
- 1 tbsp olives
- ½ cucumber, finely diced
- Handful of parsley, roughly chopped
- Sea salt & black pepper, to taste
For the quick baba ghanoush
- 1 large aubergine, whole
- 1 tsp tahini
- 1 tsp Bart’s smoked garlic paste
- 1–2 tbsp olive oil
- Juice of ½ lemon
- Himalayan salt, to taste
To finish
- Pomegranate seeds
- Extra parsley or almonds, for garnish
Method
1. Preheat oven to 200°C (fan). Score the aubergine steaks in a crisscross pattern to help the spice paste soak in. Brush with Baharat paste, drizzle with olive oil, and season generously with salt. Roast for 20–30 minutes, until soft and caramelised at the edges.
2. Prepare couscous according to packet instructions. Stir through Baharat paste, sultanas, capers, cucumber, almonds, and parsley. Season to taste.
3. Roast the whole aubergine at 180°C for about 1 hour until soft and collapsing. Scoop out the flesh and blend with tahini, smoked garlic paste, olive oil, lemon juice, and salt until smooth.
4. Spoon the couscous onto plates. Top with aubergine steaks. Add a dollop of baba ghanoush and scatter with pomegranate seeds and extra parsley for colour
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