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Harissa Stuffed Aubergine with Miso and Black Pepper Potatoes

Serves 2


Harissa Stuffed Aubergines

1 aubergine

1 small red onion

1 clove garlic

1 tin mixed beans, drained

1 tbsp tomato puree

1 tbsp harissa paste

1 tsp vegetable bouillion

50 ml water

Miso and Black Pepper Potatoes

2 handfuls new potatoes

2 tsp white miso paste

1 tsp extra virgin olive oil

Black pepper


  1. Preheat the oven to 200 degrees Celcius. Half the aubergine, score the flesh, drizzle with a little oil and place flesh side down on a roasting tray. Roast in the oven for 30 minutes.

  2. Meanwhile, dice the onion and add to a pan with a little oil, frying for 5 minutes. Dice the garlic and add in for a further few minutes. Add the remaining ingredients and leave to simmer until the aubergine is ready, adding more water if needed.

  3. For the potatoes, boil until soft - about 20 minutes, then toss in the miso, oil and a good twist of black pepper.

  4. Once the aubergines have had 30 minutes, bring them out of the oven, turn over to skin side down and fill the flesh with the bean mix. Return to the oven for a further 10 minutes.

  5. Serve with a colourful, seasonal salad.



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