Harissa Roasted Aubergine with Wild Rice Salad & Red Pepper Sauce

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
80g mixed salad leaves
500g steamed wholegrain & wild basmati

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
1 handful of fresh flat-leaf parsley
25g honey
200g feta (Milk)
4 tbsp ground almonds (Nuts)
4 tbsp red pepper tapenade (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
250ml natural kefir (Milk)

(Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
2 onion
2 aubergine

Allergens

Contains: Milk, Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	122Kcal	609Kcal
	512kJ	2546kJ
Fat	7.6g	38g
of which saturates	2.7g	14g
Carbohydrates	10g	48g
of which sugars	3.0g	15g
Protein	3.8g	19g
Salt	0.44g	2.2g
Fibre	2.1g	10g

Back

1/3 daily fibre 8 plants

Harissa Roasted Aubergine with Wild Rice Salad & Red Pepper Sauce

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Dairy

Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this vibrant dish packs 1/3 of your daily fibre in one serving. Starring gooey aubergine, coated in warm harissa and roasted till soft and golden. Nutty wild rice soak up all the flavour. Bringing everything together, a creamy red pepper sauce, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes. Finish with a drizzle of honey and crumbled feta on top.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas 7 / air fryer 190C
Line a large baking tray with parchment paper
Pull out a large frying pan, 2 medium bowls & a measuring jug

Roast the veg

Dice the aubergines into 2cm chunks. Peel and cut each onion into 8 wedges
In a medium bowl, add the harissa and 2 tbsp oil. Season with salt and pepper. Add the aubergine and toss to coat
Place the aubergine onto one side of the lined baking tray. Place the onion wedges on the other side, drizzle with 2 tsp oil and season with salt and pepper, then toss to coat
Roast the veg for 18-22 mins / air fryer 15-18 mins, until soft and golden

Make the red pepper sauce

Meanwhile, in the other medium bowl, combine the kefir with the red pepper tapenade, ground almonds, half the feta and half the honey. Set aside

Heat the rice

Roughly chop the parsley
When the veg has 5 mins remaining, heat the large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add 50ml water and a pinch of salt and cook for 2-3 mins, until piping hot
Remove from the heat, then stir through the roasted onion, salad leaves and half the parsley. Season with a pinch of salt

Plate up

Spoon the red pepper sauce onto plates. Top with the rice and harissa aubergine
Crumble over the remaining feta and sprinkle over the remaining parsley. Drizzle over the remaining honey to finish