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Ingredients

  • 1 cup of dried couscous

  • ¾ cup of water

  • ⅓ cup of cooked chickpeas

  • 2 eggplants

  • 1 chili pepper

  • 1 garlic clove

  • Thyme (to taste)

  • A little extra virgin olive oil

  • A pinch of salt


For the vegan mayonnaise:

  • 5¾ tablespoons rice bran oil (or vegetable oil)

  • 1½ tablespoons of extra virgin olive oil

  • 1¾ oz. of unsweetened soy milk

  • ⅓ tablespoon of powdered garlic

  • ⅓ teaspoon of salt

  • Juice of half a lemon (or 1 tablespoon of bottled lemon juice)

Directions

Cut the eggplants into thick slices and over medium heat, 4-6 minutes per side. When they are cooked, brush them with a little olive oil and salt them lightly. Pour the couscous into a large bowl, add ½ cup of cold water and ½ cup of hot water. Cover the bowl with a lid or a plate and leave the couscous to rest until it has absorbed all the water. Once the couscous is ready, separate the grains with a fork, then sauté them in a frying pan with very little olive oil, chili pepper, garlic, chickpeas, and a pinch of salt.


Pour all the ingredients for the vegan mayonnaise into the beaker of an immersion blender and blend for a few seconds at medium speed until the mixture has thickened. To serve, top each slice of eggplant with a little couscous and a teaspoon of mayonnaise. Decorate with fresh thyme.

Vegetable Couscous with Vegan Mayonnaise

PAIRS WELL WITH 

Pinot Grigio

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