Recipe

Mediterranean Harissa Bake

Every Week We Deliver Everything You Need To Cook Amazing Meals

Mediterranean Harissa Bake

Classic Mediterranean flavours of aubergine, red onion, tomato & courgettes, with spicy harissa paste.




Ingredients to serve 2

  • 1 x aubergines – cut into cubes (1cm)
  • 2 x courgettes – trim ends & cut into cubes (1cm)
  • 150g x cherry tomatoes – cut in half
  • ½ x red onion – cut into wedges (1cm)
  • ½ tbsp x mixed herbs
  • ¾ cup x millet – rinse
  • 3 tbsp x harissa
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x aubergines – cut into cubes (1cm)
  • 4 x courgettes – trim ends & cut into cubes (1cm)
  • 300g x cherry tomatoes – cut in half
  • 1 x red onion – cut into wedges (1cm)
  • 1 tbsp x mixed herbs
  • 1½ cups x millet – rinse
  • 6 tbsp x harissa
  • 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. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Roast veggies: Place the aubergines, courgettes, tomatoes and onion wedges on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Sprinkle over the mixed herbs, then mix, arrange in a single layer and roast for 25 minutes until golden and cooked.

Step 3

Millet: Place a pot on high heat with boiling water (3 cups for 4; 1½ cups for 2). Add the millet and a pinch of salt and bring to the boil. When boiling cover and turn the heat down to low. Simmer (gently boil) for 6-7 minutes until all the water is absorbed and the millet is cooked with a slight bite.

Step 4

Serve by mixing the harissa and roast veggies through the millet. The harissa is quite spicy, so use as much or as little as you like.



Another Delicious Recipe From Daily Dish

close
Aubergine Lasagna

Aubergine Lasagna

Read More »