Easy Vegan Mediterranean Stuffed Eggplant With Tzatziki

Step 1

Preheat the oven to 375F/190C.

Step 2

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.

Step 3

Place the eggplant in a tray and bake them in the oven for about 25 minutes.

Step 4

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.

Step 5

Put the pan on low heat and cook the couscous for about 6-8 minutes (do not add any more water or stock)

Step 6

It should be perfectly cooked if you follow these instructions!

Step 7

MAKE TZATZIKI:

Step 8

Mix all the ingredients listed above for the tzatziki. Set aside.

Step 9

Scoop out the flesh of the eggplant once baked and dice them.

Step 10

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.

Step 11

Drizzle the homemade tzatziki and serve!