Summer – Harissa, Roast Aubergine and Pepper

Name: Summer – Harissa, Roast Aubergine and Pepper
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: serves 4
Ingredients: 6 large free-range eggs, whisked; 40 g feta, crumbled (optional); 1 tbsp olive oil; 1 tbsp harissa paste; 1 small red onion, thickly sliced; 1 red pepper, deseeded and chopped into 2cm chunks; 1 small aubergine, chopped into 2cm chunks

Preparation info

serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

Smoky, luxurious and sweet, these Moroccan flavours married with vegetables from the Mediterranean are perfect for light summer lunches or packed up for picnics. You could roast twice the quantity of vegetables and toss the leftovers with quinoa, parsley and lemon juice for a quick salad.

Ingredients

1 small aubergine, chopped into 2cm chunks
1 small red onion, thickly sliced
1 red pepper, deseeded and c

Lunch
Gluten-free
Vegetarian
Summer

Method

Toss the aubergine, onion and red pepper in the olive oil and harissa so everything is evenly coated, then season with salt and pepper. Place in an even layer on a roasting tray and roast in the oven for 30-40 minutes until cooked through and starting to brown.

Preheat the grill to medium. Place a 24cm ovenproof frying pan over a medium heat and add the roasted vegetables. Season the wh