Veggie Couscous Eggplant

VEG | P | LF | SF | K

How It's done:


4 vine-ripened tomatoes
2 large eggplants
1 large onion
2 small cloves of garlic
2 tbsp olive oil
2 tbsp greek yoghurt
2 cups couscous
3 cups vegetable broth
Small handful of fresh parsley
Juice of 1 lemon
Salt and pepper to taste


Slice eggplant lengthwise and score the flesh deeply through the centre with a sharp knife. Press the edges of eggplants to open the cuts and sprinkle a small amount of salt into the cuts. Set eggplants to the side for half an hour to allow moisture to come out. When ready, squeeze the eggplant to remove the juice and wipe dry with a paper towel. Preheat the oven to 200°c. Wash and chop remaining veggies into bite-sized chunks. Peel garlic and leave it whole. Drizzle the chopped vegetables and garlic with olive oil and toss through. Spread veggies on a baking sheet. Sprinkle with salt and pepper. Place the veggies in the oven and roast at 200°c for approx 15 minutes, tossing throughout. Separately, brush the eggplants with olive oil and place them on a baking sheet (you can add herbs at this point for extra flavour if you like) and roast for 1 hour. When cooked, scoop a small amount of the flesh from the skin with a spoon. Bring the vegetable broth to boil in a saucepan, add the couscous, turn off the heat, cover with a lid and leave to sit for ten minutes. When ready, fluff the couscous with a fork and add to a large bowl with roasted veg and the garlic cloves, roughly chopped. Add parsley and lemon juice and combine well. Scoop filling into the eggplant, add salt and pepper to taste, drizzle with yoghurt and serve immediately.

Cooking Time

1 hour