Roast aubergines with giant couscous and tzatziki

Roast aubergines with giant couscous and tzatziki
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

Roast aubergines then serve with pitta, giant couscous and tzatziki for a filling vegetarian lunch that’s easy to pack up for work or picnics.

Fancy mixing things up at lunchtime? We’ve got plenty more working from home lunch ideas for you to try.

Nutrition: per serving

Calories
522kcals
Fat
28.1g (4.6g saturated)
Protein
17.4g
Carbohydrates
46.6g (7.2g sugars)
Fibre
6.9g
Salt
1.8g
Calories
522kcals
Fat
28.1g (4.6g saturated)
Protein
17.4g
Carbohydrates
46.6g (7.2g sugars)
Fibre
6.9g
Salt
1.8g

Ingredients

  • 2 tbsp miso paste
  • A few glugs extra-virgin olive oil
  • 3 large aubergines, cut into chunks
  • 200g giant couscous (we used wholegrain)
  • 100g pitted green olives, chopped
  • 4 spring onions, finely sliced
  • 100g roasted whole almonds (unsalted), roughly chopped
  • ½ tsp chilli flakes (optional)
  • 200g tub tzatziki (see Easy Swaps)
  • Pomegranate molasses to drizzle
  • Toasted pittas to serve

Method

  1. Heat the oven to 200ºC fan/gas 7. In a large bowl, mix the miso with a good glug of olive oil, then add the aubergine chunks and toss until evenly coated. Spread the aubergine chunks in a single layer in a large baking tray, then roast for 20-25 minutes until golden and beginning to char. Set aside to cool.
  2. Meanwhile, cook the couscous according to the pack instructions, then drain and put in a bowl with the olives, spring onions, almonds and chilli flakes, if using. Add a splash more olive oil, season with salt, then toss together.
  3. Serve the couscous on a platter, topped with the roast aubergine chunks. Drizzle with pomegranate molasses, then serve with the tzatziki and some toasted pittas, if you like.

delicious. tips

  1. Easy swaps: If you’re on a dairy free/vegan diet, serve the aubergines with unsweetened coconut yogurt mixed with a little grated cucumber. If you’re gluten-free, use quinoa instead of couscous and skip the pittas (miso is often gluten-free, but always check).

    Pack and go: Put the couscous in a lidded container, dollop on some tzatziki, then top with the aubergines and a little pomegranate molasses. Chill until ready to go.

Recipe By

Jules Mercer

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Aubergine recipes

Whole roast aubergine with tahini yogurt

A whole roast aubergine is a beautiful thing. The smoky, charred skin and soft, juicy...

Save recipe icon Save recipe icon Save recipe

Healthy lunch recipes

Roast aubergine salad with chickpeas and tamarind

Aubergine has the power to turn side salads into mains — you’ll love the meaty...

Save recipe icon Save recipe icon Save recipe

Courgette recipes

Giant couscous with courgette, fig and goat’s cheese

A quick, easy to make veggie recipe made with giant couscous, courgettes, fresh mint, figs...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine