Go Back
Print

Baked Aubergine With Couscous

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A flavorful vegetarian dish featuring roasted aubergine filled with a vibrant couscous mixture, perfect for a wholesome meal.

Ingredients

Vegetables

  • 2 medium aubergines (leaving the stem on)
  • 2 tsp olive oil
  • Juice 1 and zest ½ lemon lemon juice and zest
  • 100 g couscous
  • 300 ml boiling vegetable stock
  • 1 South African plum, stoned and diced plum
  • ½ South African nectarine, stoned and diced nectarine
  • 4 sundried tomatoes in oil, drained and chopped sundried tomatoes
  • 3 spring onions, finely sliced spring onions
  • 25 g pine nuts, toasted
  • Pinch ground cinnamon ground cinnamon

For the dressing

  • 8 heaped tbsp Greek-style natural yoghurt
  • 4 tsp lemon juice
  • 1 garlic clove, crushed garlic
  • Small knob ginger, finely chopped ginger
  • Small handful coriander, roughly chopped coriander

Instructions 

  • Preheat oven to 190°C. Score the aubergines and brush with olive oil and lemon juice, then bake for 25-30 minutes.
  • Prepare couscous with boiling stock, then fluff and mix in fruits, spring onions, pine nuts, and cinnamon.
  • Scoop out aubergine flesh, chop, and fold into the couscous mixture. Fill aubergine skins with the mixture.
  • Return stuffed aubergines to oven for 10 minutes. Meanwhile, mix dressing ingredients.
  • Serve hot with a salad and drizzle of dressing.

Notes

For extra flavor, toast the pine nuts until golden before adding.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: vegetarian