Andrews says: “This is a really versatile recipe that is perfect for when you have a glut of vegetables on hand and want something fresh and vibrant. Feel free to swap out the red pepper or courgette for some mushrooms or carrots, or anything else you have to hand! The harissa brings an earthy spice to the dish that I love, but feel free to adjust the amount used to suit the tastes of the people that you’re cooking for.”

Prep: 5 minutes

Cook: 15 minutes

Serves 2

Ingredients

1 aubergine, halved lengthways
1 red onion, roughly chopped
1 red pepper, deseeded and roughly chopped
1 courgette, roughly chopped
1 tsp harissa paste
1 tbsp olive oil
Olive oil spray, to cook
2 tbsp pomegranate seeds, to garnish
Small bunch of fresh coriander, leaves picked and chopped, to garnish
Sea salt and freshly ground black pepper

For the saffron and yoghurt sauce:

Pinch of saffron (optional)
120ml low-fat Greek yogurt

Method

Lay your aubergine halves, cut-side up, on a board and use a spoon to scoop out the flesh to make boat shapes. The aim is to make a well just large enough to hold the other vegetables, so don’t try and remove all of the aubergine flesh.

Transfer the cooked aubergines to serving plates, scatter with pomegranate seeds and fresh coriander, then serve hot, with the saffron and yoghurt sauce alongside.

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