Charred Aubergine With Couscous, Greek Yoghurt & Gochujang Dressing
Smoky aubergine on a bed of Greek Yoghurt with our Tomato & Chilli Couscous and a sweet & spicy gochujang dressing – yes please! A delicious and satisfying meat free lunch or light dinner.
Method
Rub the aubergines with oil place under a hot grill, turning regularly until they are charred all over and soft inside. Alternatively, roast for 30-40 minutes at 180Cfan. Leave to cool.
Meanwhile prepare the couscous according to the packet instructions. In a small bowl, mix together the gochujang, honey, rice vinegar and sesame oil. Add seasoning if needed. Mix the yoghurt with the garlic.
Once cool enough to handle, cut a deep slit in each aubergine from top to bottom down the centre, keeping it intact at the stalk.
To serve, spread the yoghurt on 2 serving plates. Top with couscous and sit the open aubergine on top. Drizzle with the gochujang dressing
Garnish with spring onion and sesame seeds.
Ingredients
- 2 aubergines
- 2 aubergines
- 1 x packet of Ainsley Tomato & Chilli Couscous (or try with Spice Sensation)
- 1 x packet of Ainsley Tomato & Chilli Couscous (or try with Spice Sensation)
- 1tbsp honey (or maple syrup)
- 1tbsp rice wine vinegar
- 1tbsp rice wine vinegar
- 125 Greek yoghurt (or thick plant-based yoghurt)
- 1 small clove of garlic
- 2 spring onions, thinly sliced
- Sesame seeds, white and/or black, to garnish