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Baked aubergine with couscous
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Baked aubergine with couscous

By ashleigh_red (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Makes a great starter


  • 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


  • STEP 1
    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
  • STEP 2
    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
  • STEP 3
    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
  • STEP 4
    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.
  • STEP 5
    Place the aubergine skins back in the baking dish and spoon in the couscous mix
  • STEP 6
    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

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