Vegan stuffed aubergines with couscous & pine nuts

Vegan stuffed aubergines with couscous & pine nuts: an aromatic oven dish with cherry tomatoes, lemon, mint and cumin – savoury, fresh and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 10 g
• Fat: 16 g
• Carbs: 48 g

Ingredients

• 2 aubergines
• 150 g cherry tomatoes
• 1 red onion
• 2 garlic cloves
• Juice of ½ lemon
• 100 g couscous
• 30 g pine nuts
• 2 tbsp olive oil
• 1 handful of mint
• 1 tsp cumin
• Salt, black pepper

Method

You’ll need: oven · frying pan · chopping board · knife · mixing bowl

1. Wash the aubergines, halve them lengthways and carefully hollow out some of the flesh. Prepare the cherry tomatoes, red onion, garlic and mint, and chop the aubergine flesh small.
2. Brush the aubergine halves with a little olive oil, salt them and pre-bake in the oven at 200 °C (180 °C fan) for 15–20 min until they soften. Put the couscous in a bowl and leave to swell according to the packet instructions.
3. Toast the pine nuts briefly in a dry frying pan, then take them out. Heat the olive oil in the pan and gently fry the red onion, garlic and aubergine flesh.
4. Add the cherry tomatoes and cumin and cook briefly until everything is fragrant and juicy. Fold in the couscous, lemon juice, mint and pine nuts and season with salt and black pepper.
5. Spoon the mixture into the pre-baked aubergine halves and bake in the oven at 200 °C for 10–15 min, until the top is lightly browned. The aubergines should be soft, but the filling should stay fluffy.
6. Serve hot, finished with a little mint, lemon juice or a few extra pine nuts if you like.

Good to know

This dish is warm and spiced, yet still light. The stuffed aubergines come to the table without fuss and taste like much more effort than they are.

Swaps

Couscous → quinoa (a little more protein and fibre) | Pine nuts → walnuts (more omega-3 fatty acids) | Mint → parsley (contains vitamin K, among others) | Olive oil → avocado oil (heat-stable, mainly unsaturated fatty acids)

Allergens

The dish is vegan and contains gluten from the couscous. Pine nuts can cause reactions in some people with tree nut allergies. Season mildly for children; during pregnancy, use fresh, well-washed ingredients and cook everything through.

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