Name: Baked aubergine stuffed with plum and nectarine couscous
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2 aubergines medium; 2 tsp fresh chillies 573; lemon zest and juice; couscous; 300 ml stock vegetable; 1 plums stoned and diced; 1/2 nectarines stoned, diced; 4 sun-dried tomatoes in oil, drained and chopped; 3 spring onions finely sliced; 25 g pine nuts toasted; 1 pinch cinnamon ground; 8 Tbs yoghurt natural, Greek-style; 4 tsp lemon juice; 1 garlic cloves, crushed; fresh ginger finely chopped; 1 handful fresh coriander chopped

Recipe Disclaimer

Tap for method

Ingredients (16)

2	aubergines — medium
2 tsp	fresh chillies — 573
	lemon — zest and juice
	couscous
300 ml	stock — vegetable
1	plums — stoned and diced
1/2	nectarines — stoned, diced
4	sun-dried tomatoes — in oil, drained and chopped
3	spring onions — finely sliced
25 g	pine nuts — toasted
1 pinch	cinnamon — ground

for the dressing:

8 Tbs	yoghurt — natural, Greek-style
4 tsp	lemon juice
1	garlic — cloves, crushed
	fresh ginger — finely chopped
1 handful	fresh coriander — chopped

Tap for ingredients

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.