INGREDIENTS

 Harissa roast eggplants

• 2 eggplants
• 2 tbsp pomegranate molasses
• 2 cloves garlic, crushed
• 1 tbsp rose harissa
• Rind of 2 lemons, finely grated
• Drizzle of olive oil

 Herb & grain salad

• 100g farro
• 120g quinoa mixed grains
• 10 pitted green olives, chopped
• 1 small bunch of coriander, finely chopped
• 1 small bunch of flat leaf parsley, finely chopped
• 1 small handful of mint leaves, chopped
• 50g pistachios, shelled and chopped
• 1 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• 5 tbsp pomegranate molasses
• 1 garlic clove, crushed
• Juice of 1/2 lemon

To serve

• Greek yogurt

METHOD

Pre-heat the oven to 180°C (160°C fan forced).

Eggplants

Line an oven tray with baking paper. Halve the two eggplants lengthways and make diagonal cuts in the flesh with a sharp knife, ensuring not to cut through the skin. Place them onto the tray flesh side facing up.

In a small bowl, add the pomegranate molasses, garlic, harissa and grated lemon rind and mix well. Spoon the mixture over the top of the eggplant flesh and then drizzle with a little olive oil.

Place eggplants into the oven and bake for 1 hour, or until soft.

Herb & grain salad

First cook the farro and quinoa mixed grains  according to pack instructions. Once cooked, drain and place into a bowl. Set aside to cool before adding the olives, herbs and pistachios.

Dressing

Add the olive oil, pomegranate molasses, red wine vinegar, garlic and lemon juice to a small clean bowl or lidded container. Mix or shake all ingredients together until well combined.

Add the dressing to the salad just prior to serving and stir thoroughly. Serve with the roast eggplant and a dollop of yogurt if using.

NOTE: For a vegan option, omit the yoghurt.