Crispy Spiced Aubergine with Couscous Tabbouleh & Tahini Yoghurt
Crispy on the outside and soft on the inside – these schnitzel-style aubergine are delicious for a veggie/vegan main. For a taste of the middle east, we’ve added spice to the crumb and served with a tabbouleh-inspired couscous salad and tahini. We’re air frying for a healthier bite, but feel free to shallow fry if preferred. To keep this vegan, we’re using plant-based milk in the coating, but you can use beaten egg if you like.
Method
Prepare the couscous according to the packet instructions.
In a small bowl whisk together all of the ingredients for the dressing and set aside (loosen with a little water if needed).
Cut the aubergine into 2cm thick slices, lengthways.
In a bowl combine the breadcrumbs, garlic, spices, parsley, lemon zest and some seasoning. Put the milk in a separate bowl and place the flour in another. Season the flour. Dust the aubergine slices with the flour, then dip into the milk, then into the spiced breadcrumbs, ensuring they are well coated.
Preheat your air fryer if needed.
Place the aubergine in your air fryer basket, spray or drizzle with oil and cook at 180C for 8-10 minutes. Turn the aubergine over, spray with a little more oil and cook for another 3-5 minutes until golden and crispy. (Alternatively pan fry in a generous glug of oil on each side until golden).
Meanwhile, fluff the couscous with a fork and toss through the tomatoes, spring onion and chopped herbs.
Serve the couscous salad with the aubergine slices on top and a generous drizzle of tahini dressing.
Ingredients
- For the Aubergine
- 1 large aubergine
- 80g (panko style) breadcrumbs
- 1 tsp garlic granules
- ½ tsp cumin
- ½ tsp ground smoked paprika
- ¼ tsp chilli flakes (or to taste)
- 1 tbsp finely chopped flat leaf parsley
- zest of 1 lemon
- 75g plain flour
- 50ml plant-based milk
- olive oil, for spraying or drizzling
- salt and pepper
- For the Tabbouleh
- 1 x packet of Ainsley Lemon, Mint & Coriander Couscous (or try Tomato & Chilli)
- 1-2 vine tomatoes, deseeded, chopped
- 2 spring onions, trimmed, sliced
- handful of parsley leaves, chopped
- 8 mint leaves, shredded
- For the Dressing
- 150g (plant based) natural yoghurt
- 1 tbsp tahini
- ½ tsp ground cumin
- 1 tbsp olive oil
- juice of 1 lemon
- pinch of salt