Baked aubergine stuffed with plum and nectarine couscous

baked aubergine

Recipe from: 05 February 2013
Preparation time: 30 min
Cooking time: 40 min
 
 

Ingredients

 
  • 2
    medium aubergines
  • 2
    tsp
    olive oil
  • Juice 1 and zest ½ lemon
  • couscous - uncooked
  • 300
    ml
    vegetable stock - boiling
  • 1
    plum - stoned and diced
  • 1/2
    nectarine - stoned and diced
  • 4
    sundried tomatoes in oil - drained and chopped
  • 3
    spring onions - finely sliced
  • 25
    g
    pine nuts - toasted
  • 1
    pinch
    ground cinnamon
  • For the dressing:
  • 8
    Tbs
    Greek-style natural yoghurt
  • 4
    tsp
    lemon juice
  • 1
    garlic clove - crushed
  • Small knob ginger - finely chopped
  • 1
    handful
    coriander - roughly chopped
Servings: Change Serving
 
 

Method

 
Heat the oven to 190°C. 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.

Reprinted with permission of the SA Stone Fruit Producers' Association.

 

Read more on: recipe  |  vegetables  |  bake  |  vegetarian
 

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White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.
 

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