Baked aubergines with coriander yogurt dressing

Baked aubergines with coriander yogurt dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 45 mins

Skill level

Easy

Servings

Serves 2

This vegetarian recipe is low in saturated fat and high in fibre, which helps to lower blood cholesterol

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
398
protein
12g
carbs
49g
fat
19g
saturates
4g
fibre
7g
sugar
0g
salt
1.05g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, March 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lorrsmac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum! This is a really tasty recipe, its easy and its healthy. It ticks all the boxes! I still have lemon zest sitting on my chopping board that I assume should have gone in the cous cous? Ah well.

chrishanti's picture

This is a healthy quick perfect vegetarian option to feed guests and family....plus its very tasty!! :)

kernowcook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

herbertevans's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips