Couscous, tempeh and tomato stuffed aubergines

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With only six ingredients and very little active time, these vegan stuffed aubergines are perfect to cook on nights when you’re exhausted.

Prep time: 10 minutes
Cook time: 50 minutes

Serves 4


2 large aubergines
200g couscous
350ml tomato purée
1 onion
2 cloves of garlic
100g tempeh
Sprinkling of nutritional yeast (optional)


  1. Preheat the oven to 180°C/355°F.
  2. Cut the aubergines in half and scoop out the flesh inside – set aside.
  3. Cook the aubergines in the oven until tender and slightly browned, around 40 minutes.
  4. Meanwhile, boil 200ml of water and dice the onions and garlic.
  5. Sautée the onions, garlic, aubergine flesh and tempeh until all of them have browned. Remove the aubergine from the oven.
  6. Pour the boiled water over the couscous and cover. Fluff with a fork when it is cooked.
  7. Add tomato purée and couscous to the tempeh mix and then fill the aubergines with it.
  8. Sprinkle over some nutritional yeast (if using) and put the aubergines back in the oven for five minutes.
  9. Serve hot with a handful of basil for extra flavour.

This is another one of my favourite vegan twists on a Mediterranean classic. If you have the time, I suggest making your own red sauce from scratch, which can only be done with plump and fresh Italian-sourced tomatoes.

Check out more vegan recipes like these vegan stuffed aubergines.

Olivia Rafferty
Olivia Rafferty
Olivia is the Assistant Editor of The Vegan Review. An aspiring Middle Eastern correspondent currently studying journalism at City, University of London, she is passionate about the planet, she believes veganism is the first step to solving the complexities of climate change.