With this week booked off as holiday, I have stayed home and thus far mostly just eaten, and I’m 100% ok with this stay-staycation. Plus, on top of ‘holiday’ cocktails and long lazy days, it has given me the chance to get in the kitchen. I got my hands on some baby aubergines yesterday, and made a delicious sticky, chilli and a little bit sweet aubergines, which is my favourite way of eating them. This dish is perfect for a little starter for two, or a light lunch for one.
2 baby aubergines
10g Sriracha sauce
50g giant couscous
handful of chopped baby spinach leaves
handful of chopped coriander
- Preheat the oven to 200C/180C fan/gas 6. Slice the baby aubergines lengthways, place in a roasting dish, and drizzle a little olive oil over them. Roast for 10/15 minutes, or until soft.
- In the meantime, make the chilli sauce with Sriracha, add a splash of soy sauce, and a drizzle of honey. Adjust the quantities to your taste. Spread 3/4 of the sauce onto the aubergines, and place back in the oven for a further 5 minutes. Leave the remaining sauce to one side.
- Add the couscous to a pan with cold water. Bring to a boil, then reduce heat and simmer for 6/7 minutes, then drain, add back to the pan. Drizzle a little garlic oil and salt to taste..
- Add the couscous to a plate, with a handful of spinach, then the aubergines, a dollop of yoghurt, leftover sauce, and finally the coriander.