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Stuffed Aubergine with Marinated Couscous
2 large aubergines
1/4 Pint stock
1 large red pepper, halved and deseeded
1 large green pepper, halved and deseeded
125g couscous
1 tbsp cumin seeds
1 shallot, chopped
3 garlic cloves, crushed
1/2 tsp crushed dried chillies
100g raisins
1 large courgette, finely diced
400g can chickpeas, (garbanzos)
3 tbsp chopped fresh basil
3 tbsp chopped fresh mint
3 tbsp chopped fresh coriander
seasoning
paprika, to serve
1 Preheat the oven to 190C/375F/Gas 5. Cut the aubergines in
half lengthways and score the flesh. Place in the oven for
20-25 minutes until softened.
2 Meanwhile, preheat the grill to high. Place the pepper
halves, skin-side up, on the grill rack and grill for 6-7
minutes until blackened. Place in a plastic bag and leave
until cool enough to handle.
3 Remove the aubergines from the oven. Scoop out some of the
flesh, leaving a 1cm thick shell next to the skin. Chop the
remaining flesh and set aside.
Turn off the oven. Place the couscous in a bowl, cover with
200ml cold water and leave in the warm oven for 20 minutes.
4 Meanwhile, heat the stock in a large frying pan and add the
cumin seeds. Cook for 30 seconds, then add the aubergine
flesh, shallot, garlic, chillies, raisins and courgette. Cook
for 20 minutes, stirring occasionally. Set aside.
5 Preheat the oven to 190C/375F/Gas 5. Peel the skin from the
peppers and chop the flesh roughly. Stir into the aubergine
mixture with the chickpeas.
Fluff up the couscous with a fork and stir in the basil, mint
and half the coriander. Season.
6 Divide the mixture between the aubergine shells and bake for
10 minutes.
Serve sprinkled with paprika and the remaining coriander. You
can also top with yogurt.
***Write a review of this recipe!***
Recipe from Petone
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