Mediterranean flavour meets vegan lightness
This aromatic dish combines oven-baked aubergines with a fresh tomato and herb couscous. The harmonious combination of roasted vegetables and flavoursome couscous makes this vegan dish a highlight of Mediterranean cuisine. Served with a glass of Dolcetto d’Alba DOC from Piedmont, the flavour experience is perfectly rounded off.
The ideal wine accompaniment: Dolcetto d’Alba DOC (Piedmont, Italy)
The Dolcetto d’Alba DOC presents itself with flavours of dark cherries, plums and a hint of almonds. Its moderate acidity and soft tannins harmonise perfectly with the slight bitterness of the aubergines and the freshness of the tomato and herb couscous. The fruity notes of the wine emphasise the Mediterranean flavours of the dish, while its structure gives the dish an elegant depth.LECKER – 45,000 professional recipes
Another 5 wine recommendations for this pairing
1. Cerasuolo d’Abruzzo DOC (Abruzzen, Italien)
A fruity rosé with flavours of cherries and red berries. Its freshness and light structure complement the Mediterranean flavours of the dish and offer a refreshing alternative.
2nd Grenache Noir IGP (Languedoc, France)
A soft red wine with notes of red fruit and spices. Its gentle tannins and spicy notes go perfectly with baked aubergines and herb couscous.
3rd Pinot Noir AOC (Alsace, France)
An elegant Pinot Noir with fine flavours of red berries and a subtle spiciness. Its velvety texture and balanced acidity harmoniously support the flavours of the dish.
4th Tempranillo Joven DOCa (Rioja, Spain)
A young Tempranillo with fruity notes of cherries and plums. Its lively acidity and soft tannins complement the flavours of the dish and add a Spanish touch.
5. Zweigelt DAC (Lower Austria, Austria)
A fruity Zweigelt with notes of sour cherry and a hint of pepper. The lively acidity and soft tannins harmoniously complement the sweet and nutty components of the dish.
The recipe:
Baked eggplants with tomato and herb couscous (vegan)
Cooking utensils
- 1 Baking tray
- 1 Cooking pot
- 1 Chopping board
- 1 Knife
- 1 Mixing bowl
Ingredients
For the baked eggplants:
- 2 medium-sized eggplants
- 2 Tbsp olive oil
- 1 teaspoon paprika powder Noble sweet
- 1/2 teaspoon salt
For the tomato and herb couscous:
- 150 g Couscous
- 200 ml Vegetable broth
- 2 Tomatoes
- 1 small onion
- 1 Garlic clove
- 1 tablespoon tomato paste
- 1/2 bunch of fresh parsley
- 1/2 bunch of fresh mint
- 1 tablespoon lemon juice
- Salt and pepper to taste
Preparation
Baked eggplants:
- Preheat the oven to 200 °C top/bottom heat.
- Halve the eggplants lengthways and cut the flesh crosswise.
- Brush with olive oil, sprinkle with paprika powder and salt.
- Place on a baking tray and bake for approx. 30 minutes until soft and lightly browned.
Tomato and herb couscous:
- Finely dice the onion and garlic. Deseed the tomatoes and cut into small cubes.
- Heat 1 tbsp olive oil in a small pan and fry the onion and garlic until translucent.
- Add the diced tomatoes and tomato purée and sauté briefly.
- Pour in the vegetable stock, bring to the boil and remove the pan from the heat.
- Stir in the couscous, cover and leave to soak for 5 minutes.
- Loosen with a fork, fold in the lemon juice and chopped herbs.
- Season to taste with salt and pepper.
Assemble & serve:
- Press the baked eggplant halves lightly with a spoon to create a hollow.
- Spoon the warm tomato and herb couscous generously into the eggplant halves.
- Optionally garnish with chopped herbs, a little lemon zest or a dash of olive oil.
- Serve straight away – ideal with a fresh green salad or some vegan yogurt with mint.
Recommended side dishes:
- Crispy flatbread
- Green leaf salad with lemon dressing
- Yogurt-mint dip (vegan)
