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Baked Aubergine Stuffed With Plum & Nectarine Couscous

Ingredients
  Aubergines 2 Medium
  Olive oil 2 Teaspoon
  Lemon 1⁄2 , juiced and zest
  Couscous 100 Gram
  Vegetable stock 300 Milliliter
  South african plums 1 , stoned and diced
  South african nectarines 1⁄2 , stoned and diced
  Sun-dried tomatoes in oil 4 , drained and chopped
  Onions spring 3 , finely sliced
  Pine nuts 25 Gram, toasted
  Ground cinnamon 1 Pinch
For the dressing;
  Greek style yogurt 8 Tablespoon
  Lemon juice 4 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Finely chopped ginger 1 Tablespoon (Small Knob)
  Chopped coriander 1⁄2 Cup (8 tbs) (Small Handful)
Directions

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

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Restriction: 
Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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