Ingredients
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
Serves
4 as a starter
Preparation time
30 minutes
Cooking time
40 minutes
- 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
- 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
