Harissa grilled aubergine ‘steak’ with freekeh, roasted peppers and zhoug

North African spices bring life into the earthy flavour of aubergine. A great plant based dish for summer barbecues


  • For the aubergine
  • 2 large aubergine cut lengthwise 1 cm thick (appx 6 steaks)
  • 50mls Belazu extra virgin olive oil
  • 40gms Belazu rose harissa
  • Salt & pepper

For the Freekeh

  • 200gms Belazu
  • Freekeh wheat
  • 200gms red pepper (deseeded and cut into roughly 20mm dice)
  • 200gms red onion (peeled and cut into roughly 20mm dice)
  • Little olive oil
  • Sea salt & freshly ground black pepper
  • 3 cloves garlic (crushed)
  • Zest & juice 1 large un-waxed lemon
  • 30mls Belazu Early Harvest olive oil
  • 50gms Belazu Zhoug paste
  • 30gms green pistachios (roughly chopped) – optional
  • Hand full of flat parsley leaves

For the yoghurt

  • 200mls natural yoghurt (N.B. unsweetened soya, coconut or almond yoghurt can be substituted for a vegan dish)
  • 10gms fresh mint leaves (finely chopped)
  • Pinch sea salt
  • 1 gms ground cumin
  • 1 clove garlic (finely chopped or grated)
  • 1 pomegranate (seeds only)
  • 5gms micro coriander



For the Freekeh

  1. Boil the freekeh in lightly salted water or vegetable stock till tender but still holding shape (appx 10 mins) and drain. Keep warm
  2. Mix the peppers, red onion, garlic, little olive oil and seasoning together and roast in a hot oven (220oC) till starting to colour but retaining shape
  3. In a large bowl mix together the early harvest olive oil, zhoug paste, lemon juice and zest
  4. Toss in the freekeh, roasted vegetables and pistachios, check seasoning and keep warm (but not hot)

For the aubergine

  1. Pre heat char grill, skillet pan or barbecue till hot
  2. Mix the harissa paste and olive oil and brush lightly on the aubergine steaks. Keeping some of the marinade back
  3. Place steaks on grill and cook. Turn over once one side has bar marked and brush again with the marinade. Repeat once more and season –  N.B. take care that the spices do not burn too much
  4. When the steaks are cooked through remove and keep warm

For the yoghurt

  1. Whisk together the yoghurt, garlic, salt and cumin and allow to stand for at least an hour for flavours to develop

To Serve

  1. Pile the freekeh mix into the centre of plates and top with the aubergine steaks
  2. Drizzle yoghurt over the aubergine and sprinkle with pomegranate seeds and micro coriander
  3. Serve with grilled flatbread and green salad