top of page

Roast Aubergine with Black Garlic, Israeli Couscous and Yogurt

Recipe Courtesy of Amy Fulwood

Prep time:  10 mins | Cook time:  50 mins

Total time:  1 hr | Serves: 4


  • 3 large Aubergines cut in half width ways then into wedges

  • Olive Oil

  • 1 cups Greek Yogurt

  • Basil Leaves

  • 20 g Pine Nuts

  • 1 cups Israeli Couscous

For the Dressing

  • 25 g Black Garlic

  • 1 tsp Rose Harissa

  • 3/4 tsp Pomegranate Molasses

  • Juice of one Lemon

  • Aleppo Chili Flakes

  • 1/4 tsp Cocoa Powder

  • 3 1/3 tbsp Olive Oil


  1. Heat the oven to 200°C. Put the aubergine in a large bowl with a big glug of olive oil and a sprinkling of salt and pepper. Mix together to make sure it's all coated. Spread out on grease proof paper lined baking trays. Don't overcrowd them so use as many trays as needed. Place in the oven and roast for 40 minutes.

  2. To make the dressing mix all of the ingredients in a food processor until smooth. Cook the couscous according to package instructions.

  3. Once the aubergine is cooked remove from the oven and leave to cool for a few minutes. Then put into a bowl and stir the dressing through. Spread the Greek yogurt out onto plates, top with a helping of aubergine followed by a sprinkling of pine nuts, some torn basil leaves and a scoop of Israeli couscous. 

bottom of page