Stuffed Aubergines
Over a year ago
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Ingredients
- 3 large aubergines cut lengthways
- 2 large red peppers halved and deseeded
- 3 tbsp. olive oil
- 225g cous cous
- 600ml hot vegetable stock
- 1 tbsp. vegetable oil
- 2 tbsp. cumin seeds
- 6 cloves garlic- peeled and finely chopped
- 50g raisins
- 400g tin chick peas
- 3 tbsp. fresh basil chopped
- 3 tbsp. fresh mint chopped
- 3 tbsp. fresh coriander chopped
- to taste Salt and freshly ground black pepper
- -------- Garnish:
- 1 tbsp. Dust with paprika
Accompaniment
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Description
I like to serve this stuffed aubergine with a plain green salad as it is quite filling.
Method
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1
Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
Score the flesh of the aubergine and place on a baking sheet lined with baking parchment paper. Drizzle with 2 tablespoons of olive oil.
Bake for 25 minutes.
Meanwhile pre-heat the grill to its highest setting. Place the red peppers on a baking tray. Brush with 1 tablespoon of olive oil.
Grill the peppers for 10 minutes or until blackened. Remove immediately, put into a dish and cover with cling film. Leave to cool.
Remove the aubergine from the oven and scoop out the flesh leaving a 1 cm / ½ inch thick shell next to the skin.
Chop the removed flesh and set aside.
Pour the hot stock over the cous cous. Cover with cling film and set aside.
Heat the vegetable oil in a medium sized frying pan. Sauté the cumin seeds for 1 minute and then add the garlic, and chopped aubergine flesh. Cook for 10 minutes or until soft.
Peel the skins off the red peppers and roughly chop the flesh. Add to the aubergine.
Stir the aubergine mixture into the cous cous. Add the chick peas, raisins, chopped basil and mint and half the coriander.
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