Ingredients for 4 portions:

• 2 aubergines  
• 2 tsp salt
• 4 tbsp Tartex Vegetarian Pâté Tomato
• 2 tbsp lemon juice
• 2 tsp maple syrup
• 2 cloves of garlic
• 2 tbsp olive oil

• 240 g couscous  
• 1 tsp salt
• 2 tsp ras el hanout  
• 2 tbsp sultanas
• ½ bunch of parsley
• ½ bunch of mint
• ½ cucumber
• 2 tbsp olive oil
• 2 tbsp lemon juice


Slice aubergines in half lengthways. Cut deep into the inner surface crosswise, taking care not to cut through the skin. Rub ½ tsp of salt into each half and leave to stand for 10 minutes.

Pre-heat the oven to 180° C (conventional).

Blend together Tartex Vegetarian Pâté Tomato, lemon juice and maple syrup until smooth. Crush or finely chop the garlic and stir in.

Rinse the aubergine halves under running water, gently press out the excess liquid and spread each cut surface with ¼ of the spicy paste. Drizzle each with ½ tbsp of olive oil and bake in the oven for 30 minutes.

Mix together couscous, salt and ras el hanout in a shallow dish. Finely chop the sultanas and stir in. Fill up with boiling water, so that the couscous is just covered. Cover with a lid or large plate and leave to stand for 5 minutes.

Finely chop the parsley and mint leaves,  dice the cucumber and stir into the couscous. Dress with olive oil and lemon juice.

Serve the grantinéed aubergines on the bed of herb couscous.

Tartex Rezept gegrillte Auberginen