Vegetable couscous with vegan mayonnaise
150 g of couscous
200 g of water
150 g of cooked chickpeas
2 eggplants (aubergines)
1 chili pepper
1 clove of garlic
Thyme (to taste)
A little extra virgin olive oil
80 g of rice bran oil (or vegetable oil)
20 g of extra virgin olive oil
50 g of unsweetened soya milk
1/3 of a teaspoon of powdered garlic
1/3 of a teaspoon of salt
Juice of half a lemon
Cut the eggplants into thickish slices and grill them. When they are cooked, brush them with just a little olive oil and salt them lightly.
Pour the couscous into a large bowl, add 100 g of cold water and 100 g of hot water. Cover the bowl with a lid or a plate and leave the couscous to rest until it has absorbed all of the water.
Once the couscous is ready, separate the grains with a fork, then sauté it in a frying pan with very little olive oil, the chili pepper, garlic, chickpeas and a pinch of salt.
Pour all of 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.
Make up the plates, placing a little couscous and a teaspoon of mayonnaise on each slice of grilled eggplant. Decorate with fresh thyme.