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Roast Aubergine with Black Garlic, Israeli Couscous and Yoghurt

This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.

This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.

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This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.

I really love aubergine (eggplant). It’s one of those delicious Mediterranean vegetables that takes on all kinds of flavour from everywhere around it. One of my favourite ways to eat aubergine is just sprinkled with salt and cooked on a hot griddle until charred. At least it was before I tried it like this.


This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.

I got the idea for this from a very similar recipe in Nopi. We love black garlic but it’s the kind of ingredient that needs to be handled pretty carefully and only works in quite specific recipes. If you haven’t tried it before it’s got a balsamic kind of taste. It’s rich but works so well with something refreshing like the Greek yoghurt in this recipe. This is the kind we use.

This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.

So the aubergines get roasted up until they’re all soft and gooey and just crazy delicious. Then they’re mixed with a whole load of gorgeous ingredients including the black garlic along with pomegranate molasses, cocoa powder and rose harissa.

This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.

After that it’s just a case of spreading a bed of Greek yoghurt on a plate and topping it with the aubergine mixture and a big helping of fresh basil. Serving a scoop of Israeli couscous on the side makes it a really filling and satisfying meal. It’s healthy, vegetarian and simple to put together.

This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.

This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.
5 from 3 votes
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Roast Aubergine with Black Garlic, Greek Yoghurt & Israeli Couscous

This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 373 kcal
Author Amy

Ingredients

  • 3 large Aubergines cut in half widthways then into wedges
  • Olive Oil
  • 200 g Greek Yoghurt
  • Handful Basil Leaves
  • 20 g Pine Nuts
  • 200 g Israeli Couscous

For the Dressing

  • 25 g Black Garlic
  • 1 tsp Rose Harissa
  • 3/4 tsp Pomegranate Molasses
  • Juice of one Lemon
  • Pinch of Aleppo Chilli Flakes
  • 1/4 tsp Cocoa Bowder
  • 50 ml Olive Oil

Instructions

  1. Heat the oven to 200°C. Put the aubergine in a large bowl with a big glug of olive oil and a sprinkling of salt and pepper. Mix together to make sure it's all coated. Spread out on greaseproof paper lined baking trays. Don't overcrowd them so use as many trays as needed. Place in the oven and roast for 40 minutes.

  2. To make the dressing mix all of the ingredients in a food processor until smooth. Cook the couscous according to package instructions.

  3. Once the aubergine is cooked remove from the oven and leave to cool for a few minutes. Then put into a bowl and stir the dressing through. Spread the Greek yoghurt out onto plates, top with a helping of aubergine followed by a sprinkling of pine nuts, some torn basil leaves and a scoop of Israeli couscous. 

Recipe Notes

Recipe inspired by Nopi

 

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS ROAST AUBERGINE WITH BLACK GARLIC, ISRAELI COUSCOUS AND YOGHURT?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Quick and Easy Vegetable Curry with Potato and Aubergine

This quick & easy vegetable curry is packed with potatoes, aubergine and mushrooms to make it a filling evening meal. Plus it's gluten free and suitable for vegans!

Squash & Aubergine Tagine with Olives

This squash & aubergine tagine is a delicious vegetarian dinner. Bursting with Moroccan flavour this tagine is healthy and suitable for vegans!

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6 Comments

  • Reply
    Mahy
    18/08/2017 at 2:15 PM

    This looks like a perfect Summer meal for me!! I love the black garlic trick you made, and the eggplant/yogurt combo is a win win for me always!! Will surely make this before my summer ends!

  • Reply
    Elaine @ Dishes Delish
    18/08/2017 at 2:45 PM

    I LOVE eggplant. Your photos are beautiful and I can’t wait to make your recipe!! I love that it’s on yogurt. Double yum!

  • Reply
    Tina Dawson | Love is in my Tummy
    18/08/2017 at 2:56 PM

    I am a sucker for all things aubergine! And I absolutely love the flavors you got going on here… I have been meaning to try black garlic though, and as soon as I get my hands on some, I’m making these first thing!

  • Reply
    Ashley - Forking Up
    18/08/2017 at 3:20 PM

    My husband hates veggies, but I wonder if I could trick him with this… it looks so tasty! I love the yogurt addition, I will have to try!

  • Reply
    Kavey Favelle
    18/08/2017 at 4:34 PM

    All the flavours in this are so luscious! I love how soft and full of flavour that aubergine is, and the black garlic, harissa and pomegranate are really calling to me!

  • Leave a Reply