Grilled aubergine tabbouleh

Grilled aubergine tabbouleh

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(5 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2

A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal630
  • fat33g
  • saturates10g
  • carbs58g
  • sugars18g
  • fibre14g
  • protein17g
  • salt0.1g
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  • 2 tbsp garlic-infused oil
  • 1 large aubergine, diced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 160g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • ½ cucumber, diced
  • 200g cherry tomatoes, halved
  • small pack mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dressing

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 5 tbsp coconut yogurt
  • 2 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.

  2. Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.

  3. When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.

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Comments, questions and tips

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Janice Bowles's picture
Janice Bowles
16th May, 2020
Took longer than 15 minutes to make and disappointed with the end result. To me, yogurt doesn't belong in this dish, neither maple syrup... flavour was bland. Sorry but not for me.
Richard Allen's picture
Richard Allen
18th Apr, 2020
What on earth is maple syrup doing in this? Leave that out. And coconut yoghurt? In a tabbouleh? Coconut would just dominate all the subtle flavours in here. I made this with plain yoghurt and no syrup, it was great like that. Also added some fine chopped walnuts in with the aubergine towards the end of the cooking, it added a good texture and flavour to the salad.
4th Jun, 2019
Looks nice. But the recipe is called "Grilled aubergine tabbouleh" - which part is grilled?
4th Jun, 2017
I really enjoyed this recipe although I did change a few things. I don't really like buying thinks like garlic infused oils that are very costly and you don't use often. Instead of preparing the aubergine in a pan I sliced it and then brushed it with a mix of 1 tbsp olive oil and 1 tbsp lemon juice. I put it in a casserole dish, together with an orange and a yellow bell pepper cut into chunks, 1 onion cut into wedges, 3 cloves of garlic flattened with a knife, sprinkled some extra olive oil and grinder some sea salt on top of it. Put it in the oven gas 5, for 30 minutes and gave it a stir at half time. I added the cherry tomatoes in the last 10 minutes. When it was done I cut up the aubergine in cubes and I finely cut the garlic cloves. Also the coconut yoghurt is quite expensive and full of additives and corn starch. So I substituted it for coconut milk which worked great. Final note, I found 1 tbsp of maple syrup a bit much. Next time I'll start with 1 tsp and see if more is needed.
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