Baked aubergines with coriander yogurt dressing

Baked aubergines with coriander yogurt dressing

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(9 ratings)

Ready in 45 mins


Serves 2
This vegetarian recipe is low in saturated fat and high in fibre, which helps to lower blood cholesterol

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal398
  • fat19g
  • saturates4g
  • carbs49g
  • sugars0g
  • fibre7g
  • protein12g
  • salt1.05g


  • 1 medium aubergine



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 and zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 300ml/½ pt boiling vegetable stock
  • 85g ready-to-eat dried apricots, roughly chopped



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 4 sundried tomatoes in oil, drained and chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g pine nuts, toasted
  • pinch ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

For the dressing

  • 4 heaped tbsp Greek-style natural yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 tsp lemon juice
  • 1 fat garlic clove, crushed
  • small knob ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • small handful coriander, roughly chopped


  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.

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Comments, questions and tips

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27th May, 2019
This is a stunning combination of flavours - I couldn't stop munching on spoonfuls of the mix before putting it into the aubergine halves. The dried apricots and cinnamon really make this and the ginger in the yoghurt lifts it to another level. I used bulghur wheat rather than cous cous and will probably make the filling by itself as a packed lunch.
8th Mar, 2011
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.
16th Aug, 2009
This is a healthy quick perfect vegetarian option to feed guests and its very tasty!! :)
8th Jun, 2008
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.
6th May, 2008
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.
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