Vegetarian
Couscous stuffed aubergine recipe with a tomato and onion salad
Rustle up a tasty lunch with a twist with this aubergine recipe. Stuff with couscous and serve with a tomato and onion salad for a light dish that’s deliciously satisfying and nourishing.
As well as being an excellent source of dietary fibre, aubergines are a good source of vitamins B1 and B6 and potassium. Potassium is one of the most important minerals in our body. We need it for the normal functioning of our cells – it even plays a role in regulating our heartbeat and supporting our muscles and nerves.
The purple skins of aubergines are full of wellbeing benefits too, including antioxidants. Antioxidants help to remove damaging free molecules that accumulate in the body as a by-product of metabolism.
We love to top this aubergine recipe with a dollop of Greek yoghurt. Greek yoghurt is an easy and delicious way to support your gut health with a daily dose of probiotics. Probiotics are the gut-friendly bacteria that have numerous benefits for various areas of our health and wellbeing. This includes maintaining healthy gut movements, promoting immunity and lowering cholesterol. Having good gut health is an excellent way to keep your tum happier and flatter – find out more in Liz’s guide here.
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Ingredients
- 2 aubergines
- 4 tbsp extra virgin olive oil
- 2 tbsp tahini
- ½ lemon, juiced
- Salt and pepper
- 165g couscous
- 2 red onions, finely sliced
- 450g tomatoes, finely sliced
- 2 cloves of garlic, finely sliced
- 1 tsp freshly grated nutmeg
- 1 tsp chilli powder
- 100g walnuts, toasted and roughly chopped
- Handful of chopped parsley
- Greek yoghurt, to serve
Method
- Preheat oven to 200°C/180°C fan.
- Cut 2 aubergines in half length-ways and with a spoon scoop out the flesh to make shell-like shapes. Remove the flesh and save for later. Season the shells with salt, drizzle with olive oil, place on a baking tray lined with baking paper and put in the oven to roast for about 30 minutes.
- Prepare your lemon dressing. In a bowl place tahini, lemon juice, salt and pepper to taste and some extra virgin olive oil. Mix well, adding a splash of water if the dressing is too thick.
- Cook your couscous as per the package instructions.
- Finely slice the tomatoes and red onions and combine in a bowl with half the dressing. Season well.
- Take the leftover aubergine flesh and roughly chop.
- Heat a pan on a medium heat and add a tablespoon of extra virgin olive oil. Add the garlic and gently soften for a minute. Add the chopped aubergine flesh, spices, couscous and walnuts.
- When the aubergine shells are soft to the touch, remove from oven and fill with the couscous mixture. Serve on plates with a drizzle of the remaining dressing, chopped parsley and some full fat Greek yoghurt. Serve with your tomato and onion salad.
