I think you’ll agree, finding delicious low-carb vegetarian side dishes can often be the hardest part of the meal.

So today, I’m going to show you exactly how easy it is to make Low-Carb Eggplant And Cauliflower Couscous PLUS a quick mint yoghurt sauce.

So if you want a delicious vegetarian main meal or a yummy side dish for chicken, beef, or pork, this naturally gluten-free dish will have your taste buds begging for more!

How To Make Easy Low-Carb Eggplant And Cauliflower Couscous

Low-Carb Eggplant Recipes

Eggplant is one vegetable that has been gaining in popularity over the past couple of years. Not only does it pack a beautiful colour (that purple, seriously!) but it also provides a great taste and texture to so many delicious vegetarian or low-carb dishes.

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Plus, cooking eggplant is actually very forgiving. It does a great job in soaking up the flavours of whatever dish and spices you’re cooking with it making it one vegetable that really can be used for a wide variety of dishes.

To eggplant sliced ready to cook
Sliced eggplant/aubergine ready tp grill, roast, or fry.

How to Prepare Eggplant 

Many people don’t really understand how to cook eggplant. Some buy it, stare at it and never cook it, while others tend to go about it the wrong way and it ends up tough.

So what’s the best way to prepare low-carb eggplant? Score/cut the eggplant across the sides a few times before frying. But even before that? Make certain that you wash off the outer skin very well since you’ll be consuming that, too.

Once you’ve got it cleaned and cut, it’s time to get it cooking!

For eggplant halves cooking in the frying pan
Eggplant/aubergine halves frying until soft
mockups of the low-carb vegetarian cookbook

What’s the best way to cook eggplant?

For this dish, you’re going to want to fry the eggplant skin down first. This helps to cook that tough outer skin, making it easier to bite when it’s time to eat. Once you place the eggplant skin down in the pan, you’ll then want to sprinkle on your cumin and coriander on the “meaty” side of the eggplant.

Cooked eggplant in the frying pan golden and soft

How do you know when eggplant is cooked all the way through?

You’ll want to keep an eye on it while you’re cooking it to make certain it doesn’t burn but a good rule of thumb is that you want to cook it for about 5 minutes on each side before flipping it. As you can see from the picture above, the purple skin will turn to a darker brown when cooked and ready to be flipped to the other side.

Once it’s cooked on both sides for about 5 minutes each, it’s time to pull it all together and get your eat on!

Cooked eggplant from the frying pan about to be filled with cauliflower couscous
Beautifully cooked eggplant/aubergine

See how delicious that looks? The centre of the eggplant should be soft and almost “mushy” when it’s cooked entirely all the way through.

Don’t forget to use your herb scissors or knife to cut up your mint to add to the top. It’s such a refreshing addition that you just don’t want to miss.

Speciality herbs scissors chopping up the mint
Herb scissors save so much time

Once you’re done cooking the eggplant, it’s time to add in the cauliflower couscous across the centre.

I’m telling you…this recipe is one that packs a real punch when it comes to flavours and textures. The bonus? It’s low-carb, gluten-free, grain-free and vegetarian too.

Cooked eggplant stuffed with cauliflower couscous

How To Make Cauliflower Couscous

Yet another tasty amazing low-carb vegetarian dish to print, save and keep.

Cauliflower couscous is incredibly easy to make and can be enjoyed hot or cold. The recipe also has instructions on how to make homemade dukkah, which is a vibrant Mediterranean spice mix with sliced almonds that can be served sprinkled on dishes or used with bread dipped in olive oil.

See the Easy Cauliflower Couscous Recipe which can be used for chicken, beef, pork, and as the main event for a low-carb vegetarian meal.

mockups of the low-carb vegetarian cookbook

Low-Carb Eggplant And Cauliflower Couscous Recipe

This takes eggplants to the next level. Aromatic low-carb cauliflower couscous and a mint yoghurt sauce – the perfect vegetarian low-carb dinner.
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Course: Dinner, Vegetables
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-Carb Eggplant And Cauliflower Couscous
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 174kcal
Author: Thinlicious.com
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  • Food Processor


Mint Yoghurt Sauce

  • 4 tbsp fresh mint chopped
  • 250 ml natural unsweetened yoghurt
  • salt to taste

Fried spiced eggplant

  • 2 tbsp coconut oil
  • 2 large eggplant/aubergine
  • 1 tsp garlic minced crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander/cilantro
  • +/- salt and pepper to taste


Mint Yoghurt Sauce

  • Mix the mint and yoghurt. Add salt to taste. Refrigerate until needed for up to 3 days.

Fried spiced eggplant

  • Cut the eggplants in half lengthwise then score/cut the skin as shown.
  • Heat the coconut oil in the frying pan and cook the eggplant skin side down for 3-5 minutes. As the eggplant is cooking, sprinkle the garlic, cumin, coriander, salt and pepper over the top.
  • Turn the eggplant over, and fry for a further 5 minutes until completely soft in the centre. Remove from the frying pan.
  • To serve, place the eggplants on a serving dish, place 1/4 cup cauliflower couscous along the centre, and top with plenty of mint yoghurt sauce. Garnish with dukkah.


Serving: 1serve (serves 4)Calories: 174kcalCarbohydrates: 19.9gProtein: 7.4gFat: 8gSodium: 34mgPotassium: 639mgFiber: 8.9gSugar: 11.7gVitamin A: 100IUVitamin C: 16mgCalcium: 91mgIron: 1mg

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  1. I’m not seeing the cauliflower couscous in the ingredients list or in the recipe instructions.