About Recipe

Who knew oven roasted aubergine could taste this good? Super filling, super easy and incredibly delicious. Glazed with a dark, sticky and sweet marinade, and topped with a fresh couscous mix, it’s the perfect 30-minute meal for hectic weekdays.

I used to think of aubergine, or eggplant as it is also called, as quite bland, but this was before I realised its full potential. There’s not much flavour to the aubergine itself, but what it does have is a firm and ‘meaty’ texture which makes it perfect for oven roasting, and with the right seasoning you can turn it into an amazing base for your stuffing. It contains a decent amount of fiber, it is low in calories and it is filling, all good things for someone who wants a healthy and balanced meal.

If you liked my oven roasted aubergine and want to add more of this filling veggie (I say veggie but aubergine is actually a fruit, go figure) to your diet, check out my vegetarian lasagne with lentils and halloumi.

Want to make this dish vegan? Replace the honey with maple syrup and remove the feta cheese.

  • Serves2
  • Prep5m
  • Cook25m
  • Difficulty2/10

ingredients

  • 1 aubergine, halved lengthways
  • 1 tbsp ketjap manis
  • ½  tbsp honey
  • ½  tbsp sweet chili sauce
  • ½ tbsp olive oil
  • 1 garlic glove, minced
  • Pinch of sea salt

  • Pinch of chili flakes

     

    Suggested stuffing

    Couscous or quinoa

    Feta cheese

    Pomegranate seeds

    Chives

    Olive oil

    Lemon juice

Directions

Preheat your oven to 200°C/390°F.

In a small bowl, mix all of the marinade ingredients.

Halve the aubergine lengthways and make small shallow cuts along the surface to allow the marinade to really sink in.

Place the aubergine halves on an oven tray covered with a baking sheet.

Brush them with a generous amount of the marinade, sprinkle with sea salt and chili flakes and bake them in the middle of the oven for about 25 minutes.

For the stuffing, I like to mix cooked couscous with crumbled feta cheese, pomegranate seeds, finely chopped chives, a drizzle of olive oil and a squeeze of lemon.

Once baked, serve the aubergines warm and stuffed with the filling of your choice.