Spiced Aubergine With Harissa Lentil Ragù & Whipped Tahini Sauce
Pairing tender sliced aubergines with a spicy harissa ragù was a stroke of genius, if we do say so ourselves. This vegan weeknight recipe is a winner.
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Serves
2
Cooked Puy Lentils
Aubergine
Red Onion
Garlic Clove
Tomato Purée
Tinned Plum Tomato
Harissa
Olive Oil
Salt
Black Pepper
FOR THE TAHINI SAUCE:
Tahini
Cold Water
Lemon Juice
TO SERVE:
Flaked Almond
Fresh Parsley
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Notes (6)
H
Heath K.
23 days ago
This is a really yum easy recipe, but the serving sizes are a bit off- had heaps of leftovers when I made it for two!
Elena S.
22 days ago
·Admin
Hi Heath! Glad you enjoyed the recipe... and thanks for the feedback! We'll take that on board when we re-test this and see if we need to adjust the serving sizes.
L
Liz W.
4 months ago
Easy and very tasty. Used a spicy and aromatic harissa - delicious. A smoky harissa would work too. Might toast the almonds next time for extra flavour
S
Sarah G.
5 months ago
So tasty 😋
L
Laura S.
5 months ago
Delicious. Added fresh mint alongside the parsley, tripled the tahini sauce as it was so good, and toasted the almonds.
V
Vicki N.
6 months ago
Yum
M
Matthew L.
7 months ago
Served with leftover mint and a flatbread to mop up the tahini sauce. Delicious.