Baked aubergine with couscous
Makes a great starter
Recipe uploaded by
0 ratings
Member
Leave a comment or rate this recipe
Flag this recipe as inappropriate
Please let us know your name and the reason you find the recipe inappropriate.
Difficulty and servings
Serves 4
Preparation and cooking times
- 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
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1898640/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Search Good Food
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Preparation and cooking times
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
Advertisement
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.
