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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Realfood April 2001 Ingredients:
2 aubergines |
2 tablespoons olive oil |
1 yellow pepper, deseeded and finely chopped |
1 courgette, finely diced |
1 bunch spring onion, finely chopped |
1 teaspoon ground cumin |
2 medium tomatoes, halved, deseeded and chopped |
100 g couscous |
Directions:
1. Preheat oven to 180°C/350°F.
2. Halve aubergines and scoop out all but 1 cm of the flesh.
3. Turn shells upside down on an oiled baking tray, bake for 25 minutes.
4. Finely chop scooped-out aubergine flesh.
5. Heat oil in a frying pan over medium heat. Add aubergine flesh, pepper, courgette, spring onions and cumi. Season and fry for 4-5 minutes, stirring occasionally. Stir in tomatoes and remove from heat.
6. Place couscous in a bowl and pour over 100 ml of boiling water. Stir couscous into aubergine mixture and pile mixture into aubergine halves. Return to the oven for 5 minutes to warm through.
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