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Stuffed Aubi & Sweet Potato Wedges

Hearty but healthy stuffed aubergine, with sweet potato wedges, crunchy sweetcorn salad and tahini dip on the side.

Course Dinner
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Servings 2 people

Ingredients

  • olive oil
  • 1 aubergine
  • 2 tsp harissa paste
  • 3 Tbsp pine nuts
  • 3-4 handfuls kale
  • 1 small red onion
  • 2 cloves garlic
  • 150 g couscous
  • 1 veg stock cube
  • 1 Tbsp smoked paprika
  • ½ a lemon
  • 1 Tbsp Nutritional yeast optional
  • 30 g vegan cheese we like tesco spicy jalapeño
  • 2 large sweet potatoes

Sweetcorn salad

  • 1 large tin 2 sweetcorn or two fresh cobs, boiled and stripped
  • 3 spring onions
  • 4-6 radishes
  • 2 Tbsp Olive oil extra virgin
  • 1 Tbsp cider vinegar
  • 1 dash tabasco optional
  • salt and pepper to taste

Tahini dip

  • 4 Tbsp tahini
  • 1 clove garlic
  • 1 Tbsp sesame seeds
  • ½ a lemon
  • salt
  • 1 dash agave or maple syrup

Instructions

  1. Pre-heat the oven to 180°c. Cut the aubergine in half lengthways and score the flesh, place on a baking tray and drizzle with olive oil and season with a sprinkling of salt and pepper. Spread a tsp of harissa paste on each half, then cook in the oven for around 35-40 mins until soft inside.

  2. Meanwhile, pop all the salad ingredients into a bowl, give it a mix then set to one side.

  3. Cut the sweet potatoes into wedges and place on a baking tray, drizzle with a Tbsp of olive oil and give the tray a good shake. Sprinkle over the smoked paprika and season with a little salt and pepper, shake again so they are evenly coated in the seasoning. Cook in the oven for 40 mins, shaking half way through.

  4. Pour the couscous into a bowl and pour over 200ml boiling water and a veg stock cube. Stir until the stock cube has melted and cover with a t-towel or lid so that the couscous rapidly absorbs the water.

  5. Dice the onion and 2 garlic cloves and roughly chop up the kale, removing any large stems. Heat a Tbsp olive oil in a pan and when hot, add the onions and fry for a 3-5 mins before adding the garlic, pine nuts and kale, stir fry for 2 more minutes until the kale starts to wilt. Stir in the nutritional yeast. Once the aubergine has softened, remove from the oven and carefully scoop out the flesh, leaving the skins intact. Add the aubergine and couscous to the pan and mix it in with the veg. Squeeze over the lemon juice (catching any pips) and season with salt pepper to your taste.

  6. Spoon the mixture back into the two aubergine skins. Grate some vegan cheese of your choice over the top and pop back in the oven for around 15 mins.

  7. For the tahini tip, mix together the tahini and lemon juice with a dash of cold water and a pinch of salt, then crush the garlic clove in and mix well until it changes consistency and becomes smooth. Add another dash of water if needed and sprinkle with sesame seeds and smoked paprika. Serve the tahini dip drizzled over the aubergine, with extra in a dish on the side.