Chorizo & potato frittata
Bulk out this chorizo frittata with any veg you have in the back of the fridge to beat food waste. It takes just 25 minutes to make - perfect for busy days
Harissa baked aubergines with mixed grains
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 aubergineshalved lengthways
- 2 tbsp harissa
- 2 tbsp vegetable oilfor roasting
- 1 tbsp honey
- 290g pouch cooked mixed grains
- 10g flat-leaf parsleyroughly chopped
Nutrition: Per serving
- kcal397
- fat16g
- saturates2g
- carbs43g
- sugars17g
- fibre20ghigh
- protein11g
- salt1.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 4. Score the flesh of the halved aubergines in a criss-cross pattern
and put on a lined baking tray, flesh-side up. Season well, pushing the seasoning down into the scores.step 2
Mix the harissa, vegetable oil and honey with a little salt and pepper. Pour most of this over the aubergines, coating them well, reserving 1 tbsp for dressing. Roast for 30 mins, until completely softened, sticky and caramelised.
step 3
Cook the mixed grains following pack instructions, then season lightly and stir through the remaining harissa dressing and most of the chopped parsley. Split across two plates, then top with a roasted aubergine each, drizzling with any cooking juices and a final sprinkling of parsley.
