This couscous stuffed aubergine recipe makes a tasty vegan meal. The aubergine is stuffed with a filling of couscous, tomatoes, chickpeas and fresh herbs and is great eaten warm and freshly roasted as well as cold the next day. You can also eat the couscous stuffing as a salad.
Welcome to another month of Secret Recipe Club, the fantastic club where we are assigned to another food blog and can read and try out their recipes and finally pick one of their best ones to remake and showcase on our own blog.
A blog with sweet and savoury recipes
This month for Secret Recipe Club my blog assignment was Smells Like Brownies. Well with a name like that I at first expected to find a blog full of baking and sweet treats. Imagine my delight when I immediately saw a really great savoury recipe. And another . And another. I soon discovered that Smells Like Brownies is the absolute best kind of food blog. There are some really really enticing looking desserts but luckily there are just as many, in fact more equally enticing healthy and savoury recipes.
You see, I love desserts but I don't make a lot of them and what I really love to make for my family every day are simple healthy but delicious meals. This blog definitely satisfied that craving and allowed me to feast my eyes on desserts too, even if I wasn't going to make them!
Smells Like Brownies is written by Melissa and in many ways she is a lot like me. She is a stay at home mum to 2 beautiful children and we both know the joys of playing with lego, doing artwork and baking with our children.
Tempted by these roasted aubergines
I chose to make these couscous stuffed aubergines /eggplants as the picture just jumped out at me when I saw it. I love roasted aubergines and I knew I wanted to eat this! Some of the flesh is removed from the aubergines and they are roasted in the oven while the filling of aubergine, onion, garlic, tomatoes and chickpeas is stir fried before being mixed with the couscous and some fresh herbs and served inside the roasted aubergines. The tahini sauce is then drizzled over the top.
How I adapted the recipe
Melissa's original recipe for the couscous stuffed aubergines contains black beans but I had some chickpeas leftover from another recipe and so it seemed a good way to use them. I'd happily eat any kind of bean in these! I have to admit I made extra filling rather than discarding some of the flesh. I love aubergines and it seemed a shame to waste any of it. It turned out to be a wise move. The filling is gorgeous inside the roasted aubergines but it is just as yummy when it isn't stuffed inside anything. You could eat is as a meal in itself or as a side dish for fish, chicken or lamb.
If you are just as tempted as I am by beautiful pictures of delicious vegetarian food then do take a look at Melissa's blog and especially at these Red-Handed Beet Burgers and these Monster Green Pea Burgers with Roots and Greens. Yes, I know they are both burgers but just take a look and then you'll understand why I was tempted!
And if you are still reading and you are wondering when it's time for dessert then look no further than Melissa's Pumpkin Cheesecake with Pecan Gingersnap Crust!
Couscous Stuffed Aubergine with Tahini Sauce
- 2 aubergines
- 100 g uncooked couscous
- 1 onion diced
- 1 large clove of garlic crushed
- 3 medium-sized tomatoes diced
- 200 g tin of chickpeas Or black beans
- 2 tablespoon chopped fresh coriander cilantro
For the Tahini Sauce
- 2 tablespoon tahini
- 1 small clove of garlic crushed
- 50 ml water
- pinch black Pepper
- 1 lemon juice
- Preheat the oven to 200C
- Cut each aubergine in half. Score and then scoop out the flesh from the inside leaving about 1cm left attached to the skin.
- Brush the aubergines with a little oil, place them cut side down on a baking tray and bake in the oven for about 20 minutes.
- While the aubergines are roasting, cover the couscous with boiling water and leave it to soak it up.
- Heat a little oil in a sauce pan and cook the onion over a gentle heat until softened then add the garlic. Cook for another minute then add the tomatoes, diced aubergine flesh and chickpeas. Let simmer for 5-10 minutes until the aubergine pieces are cooked through.
- Make the sauce by whisking together all the sauce ingredients. I just used a fork but you could use a food processor.
- Stir the couscous into the vegetables mixture along with the coriander. Spoon this mixture into the aubergines halves.
- Serve the tahini sauce drizzled over the aubergines .
More Easy Vegan Recipes
Try one of my other vegan recipes!
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Keep in touch
Do let me know if you try this stuffed aubergine recipe. I love to get feedback from readers.