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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.
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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 373kcal

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 teaspoon Rose Harissa
  • ¾ teaspoon Pomegranate Molasses
  • Juice of one Lemon
  • Pinch of Aleppo Chilli Flakes
  • ¼ teaspoon Cocoa Powder
  • 50 ml Olive Oil

Instructions

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

Notes

Recipe inspired by Nopi

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Nutrition

Calories: 373kcal | Carbohydrates: 42g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 26mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Calcium: 70mg | Iron: 0.9mg