Easy Vegan Mediterranean Stuffed Eggplant With Tzatziki
Easy Vegan Mediterranean Stuffed Eggplant With Tzatziki – a tasty, healthy vegan (WFPB) meal that looks impressive but is really easy to make!
Ingredients
- 1 large aubergine
- 2 tablespoons of harissa + 2 more extra for the couscous
- To cook the couscous:
- 1 2/3 cups/200 of dry couscous
- 1.26 cup/300ml of stock
- 1/4 tsp of fennel seeds
- 1/4 tsp of coriander seeds
- 1/4 tsp of fenugreek seeds or ground
- 1/4 tsp of cumin seeds
- 1/2 tsp of salt
- To add in the couscous:
- 1/4 yellow pepper sliced
- 6 cherry tomatoes sliced
- 6 almond chopped
- 4 hearts of marinated artichokes chopped
- 4 sun-dried tomatoes chopped.
- To make the tzatziki:
- 4 tablespoons of dairy-free yogurt
- 1 garlic minced
- 1/2 tsp of dill fresh of dry
- 1/2 tsp of lemon juice
- pinch of salt
Instructions
- Preheat the oven to 375F/190C.
- Slice the aubergine lengthways and score the flesh with a knife. Top the aubergine/eggplant with the harissa making sure it goes inside the knife scores.
- Place the eggplant in a tray and bake them in the oven for about 25 minutes.
- Meanwhile, Lightly toast using a dry pan all the spice seeds for the couscous, then in a pan add the couscous, the roasted spices, the salt, and the vegetable stock.
- Put the pan on low heat and cook the couscous for about 6-8 minutes (do not add any more water or stock)
- It should be perfectly cooked if you follow these instructions!
- MAKE TZATZIKI:
- Mix all the ingredients listed above for the tzatziki. Set aside.
- Scoop out the flesh of the eggplant once baked and dice them.
- In a bowl add the couscous, eggplant/aubergine flesh, and all the vegetables + 2 tablespoons of harissa. Mix well then stuff that mixture back to the eggplant skins.
- Drizzle the homemade tzatziki and serve!
Notes
The calories per serving include everything and the tzatziki!
Nutrition
Serving: 1halve of eggplantSugar: 2.3gFiber: 4.2gCalories: 398kcalFat: 4.9gProtein: 6.6gCarbohydrates: 40.5g
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