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Baharat-Spiced Aubergine Steaks with Couscous & Baba Ghanoush
Baharat-spiced aubergine steaks with fluffy couscous, fresh herbs, and a quick, smoky baba ghanoush
Method
- 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.
- Prepare couscous according to packet instructions. Stir through Baharat paste, sultanas, capers, cucumber, almonds, and parsley. Season to taste.
- 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.
- 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
