Baba Ganoush Lunch Boxes

Preheat the oven to 200°C

Cous cous recommendation for this recipe: Ainsley Harriot Lemon, Mint & Parsley- sooo good and the flavours compliment the rest of the dish really well!

• Start by slicing the aubergines in half lengthways. Lightly score them with your knife and add them to a large baking tray and drizzle with a tbsp of olive oil. Season with a pinch of salt and pop in the oven for 30 minutes.
• During this time, you can assemble your salad ingredients by slicing your tomatoes and cucumber into bite sized pieces. You can also slice the wholemeal pittas into strips at this stage.
• Prep the couscous according to the directions on your packet. I had to add boiling water to mine and cover with a lid for five minutes.
• Once your aubergine has roasted for 30 minutes. Use a spoon to remove the aubergine from it’s skin and place in a large mixing bowl. Add the tahini, lemon juice, minced garlic, cumin. chilli powder and olive oil. Use a fork to mash the aubergine and combine all the ingredients to form the baba ganoush. Season with a few pinches of salt and set aside to cool.
• When the baba ganoush is cool, assemble your lunch boxes by adding a layer of cous cous, a few pieces of cucumber and tomatoes, a dollop of baba ganoush and a few pitta strips. You can optionally sprinkle some smoked paprika/chilli powder over the meal prep for some added flavour/ heat.