Harissa Roasted Aubergine Tacos
ingredients
- 1 aubergine, cut into 2cm cubes
- 60g harissa paste
- 1 tsp rapeseed oil
- 1 heaped tbsp clear honey
- ½ lemon
- 8 small flour tortillas
- 8 x tbsp reduced fat houmous
- 20g spinach, washed and dried
- ½ pomegranate, seeds removed
- 30g pistachio kernels, toasted and roughly chopped
- 30g blanched almonds, toasted and roughly chopped
- 120g half fat Greek yogurt
- 2 mint stalks, leaves roughly torn
nutrition facts
Per average serving:
energy
1753 kJ / 419 kcal
21 %
fat
19 g
27 %
saturates
4.1 g
21 %
Sugars
16 g
18 %
salt
0.6 g
10 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Preheat the oven to 220°C.
- Place the aubergine into a suitable size roasting tray along with the harissa and 1 tsp oil, mix thoroughly to coat and place into the preheated oven for 5-6 minutes.
- Remove, drizzle over the honey and return to the oven for a further 5 minutes. Remove and squeeze over the juice of the lemon.
- Assemble the tacos. Warm 2 tacos in a dry fry pan until pliable. Spread 1 tbsp houmous over each taco followed by the spinach, aubergine, pomegranate seeds and toasted nuts. Finally drizzle over the yogurt and finish with the picked mint.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.