Baked aubergines with coriander yogurt dressing

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 190C/fan 170C/gas 5. Leaving the stem on, cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion. 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 mins, until the flesh is tender.
2. Meanwhile, put the couscous in a large bowl, pour over the boiling stock and leave to soak for 10 mins until all the stock is absorbed. Fluff up with a fork, then stir the apricots, tomatoes, spring onions and pine nuts into the couscous. Sprinkle with the cinnamon and toss well together.
3. Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and toss into the couscous mixture. Place the aubergine skins back in the baking dish and spoon the couscous mix into them, piling it up to hold a generous amount in each. Scatter any left over couscous mix around the edge of the dish.
4. Return to the oven for 10 mins to heat through while you mix all the dressing ingredients together - add a drop of water if the dressing is too thick. To serve, heap the loose couscous mix under the stuffed aubergines so they're propped up on a slant. Drizzle over dressing and serve with mixed leaf salad.

Per serving

398 kcalories, protein 12g, carbohydrate 49g, fat 19 g, saturated fat 4g, fibre 7g, salt 1.05 g

Latest comments and suggestions

• Margaret

  06 May 2008

  Margaret rated and commented on this recipe

  

  Didn't bother weighing or mixing the couscous with the aubergine flesh, but apart from that I didn't change anything. Easy to make and very tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kernow Cook

  08 June 2008

  Kernow Cook rated and commented on this recipe

  

  This is a wonderful, easy to make recipe. Very tasty combination of ingredients. Roasting the aubergines means they are not bitter at all. I have made it many times now and its easy to adapt to whatever you have in the store cupboard. Its now a firm family favorite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1667/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 medium aubergine
• 2 tsp olive oil
• juice 1 and zest ½ lemon
• 100g couscous
• 300ml/½ pt boiling vegetable stock
• 85g ready-to-eat dried apricots , roughly chopped
• 4 sundried tomatoes in oil, drained and chopped
• 3 spring onions , finely sliced
• 25g pine nuts , toasted
• pinch ground cinnamon

For the dressing

• 4 heaped tbsp Greek-style natural yogurt
• 2 tsp lemon juice
• 1 fat garlic clove , crushed
• small knob ginger , finely chopped
• small handful coriander , roughly chopped

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Vegetarian, Super healthy

Ingredients

• 1 medium aubergine
• 2 tsp olive oil
• juice 1 and zest ½ lemon
• 100g couscous
• 300ml/½ pt boiling vegetable stock
• 85g ready-to-eat dried apricots , roughly chopped
• 4 sundried tomatoes in oil, drained and chopped
• 3 spring onions , finely sliced
• 25g pine nuts , toasted
• pinch ground cinnamon

For the dressing

• 4 heaped tbsp Greek-style natural yogurt
• 2 tsp lemon juice
• 1 fat garlic clove , crushed
• small knob ginger , finely chopped
• small handful coriander , roughly chopped

Per serving

398 kcalories, protein 12g, carbohydrate 49g, fat 19 g, saturated fat 4g, fibre 7g, salt 1.05 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.