RECIPE: AUBERGINE BOATS

Try this aubergine boats recipe with couscous medley and tahini sauce from Lauren Bishop

OMQ, recipe, aubergine boats

Aubergine boats on a bed of couscous

Ingredients (per person)

For the aubergine:

  • 1 aubergine
  • 1-2 cloves garlic
  • ½ teaspoon paprika
  • Large pinch cumin
  • Salt & pepper
  • Teaspoon olive oil

For the couscous medley:

  • Handful cauliflower florets
  • Handful broccoli florets
  • 2 tablespoons whole-wheat couscous
  • Salt & pepper
  • Optional: chilli (to taste)

For the sauce:

  • 1-2 tablespoons tahini
  • Squeeze of lemon or lime juice
  • ½ teaspoon paprika
  • Warm water

Method

For the aubergine

  1. Preheat the oven to around 200 degrees.
  2. Remove the green tip of the aubergines. Cut in half lengthways and score lengthways three times.
  3. Thinly slice the garlic and place into the scored aubergine. Quantity will depend on taste; I like a good garlic hit and use one good-sized clove per aubergine half.
  4. Place aubergines on a tray and season to taste, then drizzle with the oil.
  5. Pop in the oven. They’ll be ready in 20-25 minutes; just enough time to prepare the rest of the meal.

For the couscous and the sauce

  1. Pop the tahini into a small jug or bowl with the lemon/lime juice and paprika. Mix with warm water to your desired consistency.
  2. Place the cauliflower, broccoli and chilli (if using) into a food processor and blitz to a couscous-like consistency.
  3. Five minutes before the aubergines are ready, pop the whole-wheat couscous into a bowl, season and cover with boiling water. Let rest for a few minutes and fluff with a fork, adding a little extra water if needed.
  4. Mix the couscous elements together and serve together with the aubergine boats and sauce.

A little twist

You could ditch the couscous and make this into an awesome open sandwich of wholemeal bread, gherkins, fried onions and any salad items of your choosing, and of course the delicious tahini sauce. You get the tastiness of a great burger with the wholesome nutritional value of a vegan meal. Winner.

Sign up to our FREE mailing list

RECOMMENDED FOR YOU

Author: Lauren Bishop

Lauren Bishop is a public health student and wellness coach on a mission to get the people of Britain living healthier, happier lives. She's also a keen cyclist, fanatic about food, and partial to the occasional glass of red wine!

Share This Post On