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Crispy Roasted Aubergine with Creamy Couscous recipe served on a plate.

Crispy Roasted Aubergine with Creamy Couscous

This crispy roasted, not fried, aubergine and couscous is the perfect, comforting dish that comes together in just 30 minutes. Try it once and you’ll be hooked!
5 from 2 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dinner, Lunch
Cuisine: Mediterranean-Inspired
Keyword: Crispy Roasted Aubergine, Vegan Creamy Couscous
Author: Mori
Servings: 4

Ingredients

The Aubergine

The Couscous

  • 3 cloves garlic minced
  • 1 cup spinach chopped
  • 1 cup Swiss chard chopped
  • 225 g Israeli pearl couscous
  • 100 g sun-dried tomatoes chopped
  • 3 tbsp vegan parmesan
  • salt + pepper to taste
  • a drizzle extra virgin olive oil
  • frehs herbs

Instructions

The Aubergine

  • ⁣Cut aubergine into large chunks. Toss in oil, salt and pepper. ⁣
  • ⁣Place on a baking tray lined with a silicone mat. Roast at 450 for 20 minutes. ⁣
  • ⁣Remove from oven and flip all chunks. Roast for and additional 10 minutes. ⁣

The Couscous

  • ⁣Heat oil in a sauce pan and add garlic. Cook until fragrant. ⁣
  • ⁣Stir in couscous and cook for a minute, stirring constantly. Add stock and season with salt and pepper. Bring to a boil and then reduce heat to low. Add greens, stir, cover and cook for roughly 10 minutes.
  • ⁣At the 10 minute mark, remove from heat, stir in sun-dried tomatoes and vegan parmesan.
  • ⁣Serve couscous topped with crispy roasted aubergine, more vegan parmesan and fresh herbs. Enjoy hot!⁣
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!