Couscous Stuffed Aubergine with Tahini Sauce
A flavorful vegetarian dish featuring roasted aubergines filled with spiced couscous and topped with creamy tahini sauce.
Ingredients
Vegetables
- 2 pieces aubergines (halved and scooped out)
- 100 g uncooked couscous
- 150 ml vegetable stock
- 1 piece onion (diced)
- 1 large clove of garlic (crushed)
- 3 medium tomatoes (diced)
- 200 g tin of chickpeas (drained)
- 2 tbsp chopped fresh coriander
- 2 tbsp tahini
- 1 small clove of garlic (crushed)
- 50 ml water
- 1 lemon juice
- pinch black Pepper pinch black pepper
- pinch salt pinch salt
Instructions
- Preheat oven to 200°C. Score and scoop out aubergines, brush with oil, and bake for 20 minutes.
- Pour boiling stock over couscous and let soak. Cook onion until soft, add garlic, then tomatoes, aubergine flesh, and chickpeas; simmer 10 minutes.
- Whisk together tahini, water, lemon juice, garlic, salt, and pepper to make sauce.
- Mix couscous with vegetables and coriander, then stuff into aubergine shells. Drizzle with tahini sauce before serving.
Notes
For extra flavor, roast the aubergines longer or add spices like cumin.