Ingredients

The following ingredients have 4 Servings
  • 2 aubergines
  • 100 g uncooked couscous
  • 1 onion (diced)
  • 1 large clove of garlic (crushed)
  • 3 medium-sized tomatoes (diced)
  • 200 g tin of chickpeas (Or black beans)
  • 2 tbsp chopped fresh coriander (cilantro)
  • 2 tbsp tahini
  • 1 small clove of garlic (crushed)
  • 50 ml water
  • pinch black Pepper
  • 1 lemon (juice)

Instruction

  • 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 water 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 5-10 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 .