Go Back
–+ servings

Baked eggplants with tomato and herb couscous (vegan)

Baked eggplant halves filled with an aromatic tomato and herb couscous offer a vegan taste experience in a class of its own. The combination of roasted vegetables and spicy couscous is rounded off with fresh herbs. Served with a glass of Dolcetto d'Alba DOC, the result is a harmonious interplay of flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main course
Cuisine Mediterranean, Vegan
Servings 2 People
Calories 480 kcal

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)

Nutritional values per portion

Calories: 480kcalCarbohydrates: 60gProtein: 12gFat: 18g
Keyword Couscous, Dolcetto d'Alba, Eggplant, fine main course, mediterranean, vegan
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat