Pairs well
with
our Pinot Grigio
Vegetable Couscous with Vegan Mayonnaise
Serves 4
- 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)
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.