Baked Aubergine With Couscous
This recipe combines roasted aubergines stuffed with a flavorful couscous salad, creating a delightful dish bursting with Mediterranean flavors. The roasted aubergines are tender and savory, complemented by a couscous mixture infused with plum, nectarine, sundried tomatoes, and pine nuts. Finished off with a creamy yogurt dressing, this dish is a perfect balance of textures and tastes that will surely impress your taste buds. Serve alongside a fresh mixed leaf salad for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 2 medium aubergines
- 2 tsp olive oil
- Juice 1 and zest ½ lemon
- 100g couscous
- 300ml boiling vegetable stock
- 1 South African plum, stoned and diced
- ½ South African nectarine, stoned and diced
- 4 sundried tomatoes in oil, drained and chopped
- 3 spring onions, finely sliced
- 25g pine nuts, toasted
- Pinch ground cinnamon
- For the dressing
- 8 heaped tbsp Greek-style natural yoghurt
- 4 tsp lemon juice
- 1 garlic clove, crushed
- Small knob ginger, finely chopped
- Small handful coriander, roughly chopped
Instructions
- Heat the oven to 190C/fan 170C/gas mark 5. Leaving the stem on, cut the aubergine in half lengthways and criss-cross the flesh deeply with a sharp knife. Place in a shallow baking dish
- Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Season with freshly ground black pepper and bake uncovered for 25-30 minutes, until the flesh is tender
- Meanwhile, put the couscous in a large bowl, pour over the boiling stock, cover and leave to soak for 10 minutes until all the stock is absorbed. Fluff up with a fork, then stir in the plum, nectarine, lemon zest, tomatoes, spring onions and pine nuts. Sprinkle with the cinnamon and mix together
- Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and mix into the couscous.
- Place the aubergine skins back in the baking dish and spoon in the couscous mix
- Return to the oven for 10 minutes to heat through while you mix all the dressing ingredients together. Serve hot with a mixed leaf salad and a drizzle of dressing
Yield
Serves 4
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