I’m so lucky to have a client that produces such delicious and conveneint products as Pesto Princess, and every three months I get to play around with these condiments to come up with recipes for their seasonal mailer. Sometimes I just shoot and style the images, but mostly I get to create them too. I have been working on this brand for over a year and never run out of ideas. Their recently launched harissa paste and chimichurri are my new best foodie friends and I use them to spice up my food all the time. I love the convenience of these jars of flavour that can be dolloped onto or stirred into so many things.
The harissa is packed with flavour and spice – although not over bearing, and as a lover all things Middle Eastern these roasted aubergines go so well with it tempered in Greek style yoghurt.
This winter Pesto Princess launched a range of prepared soups which are all delicious with the pea and basil pesto being my favourite. I shot this red lentil soup for their ‘Pimp My Winter’ campaign.
I had never used a Wonderbag before so was delighted when my lamb tagine turned out perfectly on the first try after wallowing overnight in it. The harissa was the product I used to flavour this tender stew. The wonderbag is a handy thing to have if are trying to save electricity or just want your food to cook itself while at work.
Crispy flatbread pizzas are a wonderful way to cut out the fattening cheese and eat salad toppings while maintaining a delicious crunch and flavour.
This seared salmon with Thai pesto noodles is the easiest thing to whip up on a school night. Get the recipe over here.
Theses roasted aubergines could not be easier to make and are a fabulous side dish to just about any grilled meat but served with a salad can be a main on their own.
Recipe – serves 8 as a side first published on Pesto Princess website and inspired by Yotam Ottolenghi
- 4 medium aubergines, cut in half lengthways*
- Olive oil for roasting
- Few sprigs of fresh thyme
- 250 ml (1 cup) thick Greek style yoghurt
- 3 tbsp Pesto Princess Harissa Paste
- Sea salt flakes and pepper
- Pomegranate seeds and fresh mint for garnish
*leaving the stalk on helps to keep the aubergine intact while roasting
Preheat the oven to 180 C. Score the aubergine in a criss-cross pattern, cutting about half-way into the flesh. Place the halves on a lightly baking tray (or lined with baking paper) – cut side facing up. Brush with olive oil, season with salt and pepper and sprinkle with thyme leaves. Bake for about 35 – 50 minutes, depending on the size of the aubergines.
While the aubergines are roasting, mix the harissa with the yoghurt and refrigerate so that the flavours can develop. Once the aubergines are done, remove from the oven and allow to cool before finishing the dish.
Just before serving, dollop some of the harissa-flavoured yoghurt onto each aubergine half and garnish with a sprinkling of pomegranate seeds and chopped mint leaves.
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In case you were wondering this post is NOT sponsored, I just felt like sharing.