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.

Ingredients

2 baby aubergines
olive oil
10g Sriracha sauce
soy sauce
honey
50g giant couscous
garlic oil
salt
handful of chopped baby spinach leaves
Greek yoghurt
handful of chopped coriander

Method

1. 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.
2. 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.
3. 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..
4. Add the couscous to a plate, with a handful of spinach, then the aubergines, a dollop of yoghurt, leftover sauce, and finally the coriander.