Recipe

Solo: Aubergine Harissa Bolognese

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Coriander infused beef served with roast aubergine wedges & fresh coriander.

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serves 1

1
¼
½ clove
125g
1 tsp
1
1 tbsp
3g

ingredients

aubergine – slice into quarters lengthways
onion – peel & chop finely
garlic – peel, grate finely & chop
beef mince
coriander seeds
tomato – grate coarsely
harissa paste
fresh coriander – discard stalks
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 1

1 x aubergine – slice into quarters lengthways
¼ x onion – peel & chop finely
½ clove x garlic – peel, grate finely & chop
125g x beef mince
1 tsp x coriander seeds
1 x tomato – grate coarsely
1 tbsp x harissa paste
3g x fresh coriander – discard stalks
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast aubergine: Place on a tin foil lined baking tray with a good glug of olive oil. Season with salt and pepper and mix. Arrange in a single layer, skin side down, and roast for 30 minutes, until soft and golden.

Step 3

Coriander mince: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes. Then add garlic and mince, season generously with salt and pepper and brown for 3 minutes. Add the coriander seeds, grated tomatoes and water (4 tbsp for 1) and cook for 10 minutes until the sauce thickens. In the last minute, stir in the harissa paste (quite spicy, so use as much or as little as you like).