Couscous Stuffed Aubergine with Tahini Sauce
This couscous stuffed aubergine recipe makes a tasty vegan meal. The aubergine is stuffed with couscous, tomatoes, chickpeas and fresh herbs.
Servings 4
Calories 311kcal
Ingredients
- 2 aubergines
- 100 g uncooked couscous
- 150 ml vegetable stock I use a stock cube or stock pot to make it
- 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
- 1 lemon juice
- pinch black Pepper
- pinch salt
Instructions
- 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 stock 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 about 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 .
Video
Notes
Nutritional information is a approximate and a guideline only.
Nutrition
Calories: 311kcal | Carbohydrates: 56g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 169mg | Potassium: 1019mg | Fiber: 14g | Sugar: 15g | Vitamin A: 934IU | Vitamin C: 24mg | Calcium: 81mg | Iron: 3mg