Aubergine has to be my all time favourite vegetable, it's so versatile and so often makes a vegetarian dish for me. This recipe teams my favourite with satisfying chickpeas and a rich tomato sauce, it's roasted in the oven to create a saucy topping for the light, fresh coriander couscous. I've finished the dish with a dollop of natural yogurt and a swirl of pomegranate molasses to add some zing! This is a hearty meal which will satisfy vegetarians and meat eaters alike.
Ingredients for the coriander couscous
20g chopped coriander
Zest of half a lemon
1 tsp butter
Salt, to season
Ingredients for the aubergine & chickpea bake
2 small or 1 large aubergine, cut in circles
1 x 400g tin chickpeas, drained
1 x 400g tin chopped tomatoes
3 cloves garlic, minced
1 tsp chilli
1 tsp zaatar
Fresh mint, for sprinkling
Natural yogurt, for dolloping
Pomegranate molasses, for swirling
Preheat the oven to 200C.
Place the aubergine, chickpeas, tomatoes, garlic, chilli and zaatar in a baking dish, drizzle with olive oil, season and give it a good mix. Bake for 35-45 minutes, stirring once, until the aubergine is cooked through and the sauce has turn a deep red.
Meanwhile, to make the coriander couscous, put the couscous into a large bowl and cover with boiling water to 1cm above the level of couscous. Add the butter, then cover tightly with cling film and set aside for 20 minutes. Once done, remove the cling film and fluff up the couscous. Add the chopped coriander, lemon zest and season to taste, mix well.
Once ready, divide the couscous between plates and top with plenty of the vegetable bake. Dollop on the natural yogurt and drizzle with swirls of pomegranate molasses. Serve immediately with fresh mint leaves.