Lime & Harissa Roasted Aubergine with Giant Couscous Salad

Name: Lime Marmalade & Harissa Roasted Aubergine with Giant Couscous Salad
Yield: 4
Ingredients: 50g Tahiti Lime Marmalade; 60g Harissa; 1 tbsp oil; Sea salt &amp; cracked black pepper; 4 Aubergines; 500g cooked giant couscous; 1/2 cucumber, diced; 1 pomegranate, seeds collected; 2 spring onion, sliced; 10g mint; 1 tbsp toasted sesame oil

I have to confess to being a huge lover of Aubergine, and so when Helen our recipe developer suggested creating an aubergine recipe using our Tahiti Lime Marmalade I jumped at the chance.

The marmalade marinade creates a delicious sticky glaze when cooked on the aubergine, and this is a delicious dish served hot or cold.

Lime Marmalade & Harissa Roasted Aubergine with Giant Couscous Salad

Helen Upshall

Rated 5.0 stars by 1 users

Servings

4

Sweet, sticky aubergines, served with a cous cous salad.

Ingredients

FOR THE MARINADE:

50g Tahiti Lime Marmalade
60g Harissa
1 tbsp oil
Sea salt & cracked black pepper
4 Aubergines

FOR THE SALAD:

500g cooked giant couscous
1/2 cucumber, diced
1 pomegranate, seeds collected
2 spring onion, sliced
10g mint
1 tbsp toasted sesame oil

Directions

Preheat the oven to 200C/180C fan/gas 6.
In a bowl, combine the lime marmalade, Harissa and oil in a bowl along with a pinch of salt and pepper.
Cut the aubergines in half lengthways before carefully scoring criss-crosses deep into the flesh but not going through the skin. Place in a baking tray, score-side up.
Spoon half the marinade over the scored aubergines, ensuring the marinade works its way into the cuts. Roast in the oven for 15 minutes.
Remove the aubergines from the oven and spread over the remaining marinade - as the aubergines cook and soften, working the marinade into the groves should become easier. Return to the oven to roast for a further 15 minutes.
In the meantime, make the couscous salad. Place the couscous in a large bowl and toss together with the cucumber, half the pomegranate and spring onion slices. Finely chop half the mint and stir through the couscous.
Once the aubergine is tender, remove from the oven. If the aubergine is lacking a little caramelisation on top, place under the grill for a couple of minutes just until they start to char.
Spoon any residual cooking juices into the couscous bowl and stir to flavour the salad. When ready to serve, spoon the couscous onto a platter and top with the aubergine. Scatter over the remaining pomegranate and mint leaves and finish with a sprinkling of sesame.