Roasted aubergine with couscous

Cooks in 40 minutes

Roasted aubergine with couscous is a beautiful light summer dish. Top this roasted aubergine with sweet potato hummus and lemon yoghurt dressing, and you will have a very satisfying lunch.

You will need

  • Food processor
  • Ovenproof dish
  • Large bowl
  • Roast tray
  • Spatula


Serves 4
  • 2 aubergine, halved lengthways
  • 80 ml (3 fl oz) olive oil
  • 12 semi sundried tomatoes
  • 4 tbsp of flaked almonds
  • Freshly ground black pepper
  • Salt

For the couscous

  • 300 g (10 1/2 oz) couscous
  • 250 ml (9 fl oz) vegetable stock
  • 120 ml (5 fl oz) olive oil
  • ½ bunch of mint
  • ½ bunch of coriander
  • 4 tbsp of sultanas
  • Freshly ground black pepper
  • Salt

For the sweet potato hummus

  • 2 sweet potato, peeled and cut into 2cm pieces
  • 400 g (14 oz) tin chickpeas, drained and rinsed
  • 2 tbsp of tahini paste
  • 2 garlic clove, minced
  • 6 tbsp of olive oil
  • 2 tbsp of lemon juice
  • 1 tsp of salt

For the lemon and yoghurt dressing

  • 6 tbsp of Greek yoghurt
  • 2 tbsp of lemon juice

Preparation Method

105 minutes
  1. Preheat the oven to 180˚C/Gas mark 4. Place in the roast tray sweet potato and drizzle with olive oil. Toss well and pop in the oven for 15 minutes or cook until tender.
  2. To make hummus place the chickpeas, tahini paste, garlic and lemon juice in a food processor and blitz until combined. Add olive oil, salt, sweet potato and process again until quite smooth. Place hummus in a bowl, drizzle with extra olive oil and wrap in cling film. Pop in the fridge till needed.
  3. Place in a large bowl yoghurt and lemon juice and stir until combined. Wrap in the cling film and refrigerate till needed.
  4. In the ovenproof dish mix together couscous and sultanas with 1 tbsp of olive oil. Stir in hot vegetable stock and wrap in cling film and set aside for 10 minutes. Meanwhile place in the food processor rest of olive oil, mint, coriander and blitz until smooth. Scrape out into the ready couscous and combine well.
  5. Slice the aubergine flesh in a criss-cross pattern. Brush the aubergine flesh with olive oil and sprinkle with freshly ground black pepper and salt. Pop in the oven for 25 minutes.
  6. Spread sweet potato hummus over the warm plates, on the top place roast aubergine. Divide sun-dried tomatoes between plates and top the roast aubergine with couscous. Drizzle with lemon and yoghurt dressing and sprinkle with flaked almonds. Serve straight away.

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