Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Aubergine with Tomatoes, Harissa and Almonds
Introduction
I could do a whole chapter on roasted aubergines, but as other vegetables are available, I’ve toned it down. This simple harissa-spiced aubergine dish is wonderfully filling and works perfectly with a bowl of lemony cous cous.
Ingredients
aubergines, cut into 1cm slices | |
harissa | |
olive oil | |
red onion, sliced into thick half-moons | |
large vine tomatoes, halved | |
sea salt | |
flaked almonds | |
fresh coriander, chopped | |
Cous cous and vegan yogurt, to serve |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.