MAINS

HARISSA ROASTED EGGPLANT WITH STIR-FRY VEG FREEKEH

THIS IS A GREAT WHOLE FOOD MEAT SUBSTITUTE FOR VEGETARIANS AND VEGANS / VERY EASY + QUICK / PERFECT FOR WEEKNIGHT DINNERS AND LEFTOVERS THE NEXT DAY / DELICIOUS DISH TO MAKE WHEN YOU'RE ENTERTAINING FRIENDS

The secret ingredient is always love !

Use this recipe as an inspirational guideline. I invite you to get creative, experiment, try new ingredients and different combos. If you don't have/like something, swap it out with something else. Taste as you go along. Trust your tastebuds and your gut...and most importantly, have fun!

Love x Mila*

I love meals that hero whole foods, like the roast eggplant in this case, which is served with a side of salad or grains. It's so quick and easy to prepare, and it's nourishing and fulfilling!


For the eggplants, pick nice firm medium plump ones.


The Stir-fry Veg Freekeh is quick and easy to make, and it doesn't involve too many ingredients. 


The nutty smokey flavours of the freekeh goes really well with the harissa. It's also relatively quick and simple to cook, which makes it ideal for weeknight dinners. You can swap the freekeh with quinoa, brown rice or any other grain you prefer.


You can also swap out the vegetables if there's something else you prefer or want to add. Some good swaps or add-ons are mushrooms or baby spinach.


The recipe is very versatile, so get creative!


If you're cooking for 2 people, then you'll most likely have leftovers for lunch the next day...which is great!

HARISSA ROASTED EGGPLANT WITH STIR-FRY VEG FREEKEH

HARISSA ROASTED EGGPLANT WITH STIR-FRY VEG FREEKEH

 

Ingredients

FOR THE ROAST EGGPLANTS

2 - 3 medium plump Eggplant / sliced lengthways


2 tsp Harissa Paste / use more if needed


2 tsp Coconut Aminos / or you can use Balsamic Vinegar


1 tsp Olive Oil


FOR THE FREEKEH

1 cup uncooked Freekeh / cooked


1 Onion / sliced quarter rings


1 clove of Garlic / finely chopped


2 Green Chillies / finely chopped (optional)


1 Red Bell Pepper / chopped


roughly 250g - 350g Zucchini / thinly sliced


1 Tbsp Balsamic Vinegar


3 - 4 Kale Leaves / chopped


a good pinch of Salt


fresh Lime or Lemon


TO GARNISH

fresh Coriander / finely chopped


a sprinkle of Dukkah / (optional)





HARISSA ROASTED EGGPLANT WITH STIR-FRY VEG FREEKEH

Instructions

FOR THE EGGPLANT

  1. Preheat the oven to 180°C

  2. Rinse the eggplants and halve them lengthways.

  3. Using a sharp knife, score the flat, cut side of the eggplant, making a diamond pattern.

  4. Prepare a baking tray with parchment baking paper and place the eggplants, flat side facing up.

  5. Add about 2 tablespoons of olive oil to a small bowl and brush the oil over the spongey surface of the eggplants, coating it thoroughly.

  6. Pop the tray into the oven and roast for 20 minutes - set a timer.

  7. Prepare the harissa sauce by combining the harissa paste, coconut aminos and olive oil and mixing it thoroughly.

  8. *Start preparing the Stirfry Veg Freekeh (see below)

  9. After 20min, remove the tray from the oven and brush or spoon the harissa sauce onto the eggplants, coating them evenly. Make a bit more sauce if you need it.

  10. Put them back in the oven to roast for 20 minutes - set a timer.

  11. After 20min, check on the eggplants. You can leave them in for a bit longer if you want some more caramelisation.


*FOR THE STIR-FRY VEG FREEKEH

  1. Prepare and cook the freekeh as per the packet instructions.

  2. In a separate pan, drizzle a bit of olive oil and add the onion. Simmer till the onion start to go translucent.

  3. Add the chilli and garlic.

  4. Add the zucchini and red peppers and stir-fry the veg, allowing for caramelisation as it cooks.

  5. Add the balsamic vinegar. Once it's cooked, take it off the heat.

  6. Add the cooked freekeh to the stir-fry vegetables, spooning it in until you're happy with the grain to veg ratio. Mix thoroughly.

  7. Add the chopped kale and mix thoroughly. You can turn the stove back on if you need a bit of heat to steam the kale.

  8. Squeeze over some lime juice and add a pinch of salt. Do a taste test to check if it needs anything.

  9. Once the eggplants and stir-fry are ready, serve it up and garnish with some fresh coriander, lime and a sprinkle of dukkah.

ENJOY + HAPPY EATING!

Feel free to get in touch if you have any questions, comments or requests. 

I would love to hear if you've tried the recipe and what you think of it!

Love x Mila*