It’s been a little while since I’ve made a lunch that’s been an instant hit in the house. As in, clean plates within five minutes instant hit, but this did the job.
The part of this dish I loved the most was the lemon and coriander cous cous. It complements the saltiness of the bacon bite mixture so well (and I just love citrus flavours).
Think of this as an alternative to a baked potato. It’s just as filling, you can get creative with the toppings, and it takes half of the time to prepare.
Bake aubergine and cous cous
- 2 aubergines
- 60 g Plant-Based Food - Bacon Lardons (I used 'This isn't' range)
- 50 g button mushrooms, chopped
- 1 beef tomaoto, diced
- 110 g cous cous
- 1 avocado
- 1 tsp smoked garlic granules
- 1 tsp mixed herbs
- ½ tsp corriander leaves
- a few basil leaves, chopped (to serve)
- ½ tsp onion salt
- 2 tbsp lemon juice
Prepare the aubergines
- Pre-heat the oven to 180°C, 350°F or gas mark 4
- Pierce each aubergine a few times with a knife and brush with oil. Place on a tray and cook in the oven for 40-45 minutes.
Prepare the cous cous
- Put the cous cous in a bowl and add 170ml of water. Whisk until all of the cous cous is wet.
- Add in the lemon juice and chopped corriander leaves. Leave to stand for 5 minutes then whisk a little more to fluff.
Prepare the bacon bites
- In a small pan with no oil, add your mushrooms on a low heat and leave to sweat for 4 minutes.
- Then, add some oil to the same pan, add the bacon bites, smoke garlic, onion salt and half of the chopped tomato. Stir together and cook on a low-medium heat for 5 minutes.
- Take the aubergines out of the oven and cut in half length ways. Dice the inside of the aubergines and spread with vegan butter. Then sprinkle in the mixed herbs.
- Scoop the cous cous on top of the aubergine, then add the bacon bits, mushrooms and tomato mixture.
- Add a few slices of avocado on top. Dice the remainder of the avocado and sprinkle on the plate alongside the other half of the beef tomato.
- Season with salt and pepper and serve.