Olive Magazine
Aubergine Meze Recipe

Chargrilled baby aubergines meze

Published: July 20, 2018 at 12:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Check out this easy veggie meze with chargrilled baby aubergines. This simple yet incredibly moreish recipe is ready in under an hour, a perfect dish to serve at your next dinner party

  • Vegetarian
Nutrition:
NutrientUnit
kcal597
fat29.6g
saturates4.9g
carbs59.1g
sugars7.1g
fibre8.1g
protein19.5g
salt1.5g
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Try this chargrilled aubergine mezze, then check out more vegetarian BBQ recipes, such as our BBQ aubergines, aubergine kebabs and smoky miso aubergines.

Ingredients

  • 700g baby aubergines, halved lengthways
  • 2 tbsp olive oil, plus extra for the couscous
  • 500g giant couscous
  • 1 litre vegetable stock
  • 2 lemons, zested and juiced
  • a small bunch mint, chopped
  • a small bunch dill, chopped
  • 2 x 200g tubs hummus
  • 150ml natural yogurt
  • 4 large roasted red peppers from a jar, chopped
  • 4 tbsp pomegranate molasses
  • 200g block feta, crumbled
  • 4 tbsp pine nuts, toasted
  • warmed to serve mini pittas

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the aubergines with the olive oil and lots of seasoning. Spread out on a large oiled baking tray and cook for 20-30 minutes or until completely soft and golden, and there’s no sponginess left. Alternatively, you can BBQ over indirect heat, turning and cooking until completely soft and golden. Once cooked, cover with foil to keep warm and soften a little more.

  • STEP 2

    Pour a little olive oil into a large frying pan, add the couscous then fry for 2-3 minutes or until golden. Pour in the vegetable stock and cook for 10-15 minutes or until just tender. Stir in 1/2 the lemon zest and juice, cool and stir in most of the herbs.

  • STEP 3

    Mix the hummus with the yogurt and the rest of the lemon juice and zest, then spoon onto 8 plates and spread out. Top with the couscous and red peppers. Arrange the aubergines on top of the couscous and drizzle with some of the pomegranate molasses. Scatter over the feta and pine nuts, then another drizzle of molasses and the remaining herbs. Serve with the pittas.

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