Bucks &amp; Oxon


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<p>The perfect light, cosy autumn supper, this dish is quick but packs a big flavour punch. Warm harissa, roasted aubergine, a sweet pop of apricot and the crunch of toasted seeds — finished with a generous drizzle of <a href="https://finooliveoil.co.uk" target="_blank" rel="noreferrer noopener" aria-label="Fino Chilli Oil (opens in a new tab)">Fino Chilli Oil</a>, one of The Times&#8217; <a rel="noreferrer noopener" href="https://www.thetimes.co.uk/article/great-taste-awards-2021-the-50-tastiest-foods-chosen-by-experts-rx6j53052" target="_blank">Top 50 Tastiest Foods</a> (judged by experts, though they could have just asked us&#8230;). </p>



<h2 class="wp-block-heading">Ingredients (serves 2) </h2>



<ul><li>Fino Olive Oil  </li><li>100g quinoa</li><li>1 aubergine </li><li>8 dried apricots (chopped) </li><li>3tsp harissa paste </li><li>2 lemons </li><li>3tbsp coconut yoghurt </li><li>1 red onion (sliced) </li><li>30g parsley </li><li>50g pumpkin seeds</li><li>1tbsp tahini </li><li>1 can chickpeas </li><li>Fino Chilli Oil </li></ul>



<h2 class="wp-block-heading">Method</h2>



<p>Preheat the oven to 180°c.</p>



<p>Cut the aubergine in half &#8211; score the flesh top to bottom and sprinkle with salt. Leave to one side for about half an hour, then pat the flesh using kitchen roll to remove excess water. </p>



<p>Drizzle with 1tbsp of olive oil and roast in preheated oven for 25 minutes. At the halfway point, paint the aubergine halves with 1 tsp of the harissa paste.</p>



<p>Cook the quinoa by bringing to the boil and then simmering for about 25 mins.</p>



<p>Chop the apricots into quarters and soak in boiling water for 10 minutes. </p>



<p>Meanwhile, pour 1 tbsp of olive oil into a frying pan and sauté the sliced red onions over a medium heat. Once soft, remove from the heat. Place in a large bowl and add in the drained apricots and the remaining 2 tsp of harissa paste, plus the zest and juice from one lemon. Season with salt and pepper.</p>



<p>Once the quinoa is cooked, drain any excess water and add the chickpeas and the apricot and onion mixture. Give it a good mix.</p>



<p>Finally combine the yogurt, tahini, and juice of the second lemon in a bowl. </p>



<p>Lightly toast pumpkin seeds in a pan until they start to pop.</p>



<p>Serve the aubergine alongside the quinoa mix, and with a good dollop of the yogurt sauce. Garnish with fresh parsley and sprinkle with toasted pumpkin seeds, and — if you want to add an extra kick — drizzle with a generous amount of delicious Fino Chilli Oil.</p>



<h2 class="wp-block-heading">Still hungry? Find more Muddy-approved recipes <a href="https://bucksoxon.muddystilettos.co.uk/home/recipes/" target="_blank" rel="noreferrer noopener" aria-label="here (opens in a new tab)">here</a>. </h2>



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Make this harissa roasted aubergine tonight!

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