Harissa Aubergine Pilaf

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Step 1.

Slice your onions and chop up the aubergine and peppers into small chunks.

Step 2.

Add a big glug of oil into the pan and cook the chunks of aubergine with a pinch of salt in a heavy-bottomed pan on all sides until they're golden brown. Set aside once finished.

Step 3.

Fry one of your onions in a glug of oil for 10 mins until very soft and caramelised. Add in the ground cumin, ground coriander and cook for 1 min.

Step 4.

Grate in the garlic and add the harissa paste with a tsp of salt and cook for 1 min until the garlic has softened and the harissa is fragrant.

Step 5.

Rinse the Tilda Basmati and Wild Rice very well in cold water, add it into the pan along with the veg stock and mix well. Toss in your cooked aubergine and red peppers, pop on a lid and cook on a gentle simmer for 25 mins.

Step 6.

Meanwhile, finely chop your coriander and toast your almond flakes.

Step 7.

Heat 3cm of oil in a frying pan and heat to a medium heat. Gently fry your remaining onions until crispy and caramelised. Drain on a paper towel.

Step 8.

Zest the lemon into yoghurt, stir in the juice of half the lemon and season with salt.

Step 9.

When the rice has cooked, fluff it up with a fork and mix in half the coriander.

Step 10.

Serve with lemony yoghurt, flaked almonds, crispy onions and more coriander.

Switch to coconut yoghurt to make this vegan.

2 Large Onions
1 Aubergine
2 Red Peppers
1 Tsp Ground Cumin
1 Tsp Ground Coriander
3 Garlic Cloves
2 Tbsp Rose Harissa Paste
250g Tilda Basmati and Wild Rice
500ml Veg Stock
A Handful Of Coriander
A Handful Of Almond Flakes
1 Lemon
150g Yoghurt
Oil
Salt