Stuffed aubergines

Stuffed aubergines

By
From
Love Your Lunches
Makes
4 Lunch portions
Photographer
Bec Dickinson

Couscous is the ultimate quick-and-easy grain, perfect for this middle eastern-inspired lunch.

Ingredients

Quantity Ingredient
2 medium aubergines
90ml olive oil
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
150g couscous
210ml boiling water
1 garlic clove, minced
2 heaped tablespoons finely chopped mint leaves
2 heaped tablespoons roughly chopped coriander
3 spring onions, sliced
50g pistachios, roughly chopped, plus extra to garnish
1 lime, juiced, plus extra to serve
100g feta, crumbled
85g pomegranate seeds
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Line a baking tray with baking parchment.
  2. Cut the aubergines in half, and using a small knife, gently cut a 1 cm border inside each half. Scoop out the flesh inside the border and set aside for later. Place the aubergine halves on the lined baking tray, brush the inside with 2 tablespoons of the oil. Sprinkle over the ground cumin and cayenne pepper. Cover with foil and roast for 10 minutes or until just tender.
  3. In a small bowl, combine the couscous with the boiling water and a pinch of salt. Stir to combine, cover and set aside for 8 minutes, or until the liquid is fully absorbed. Fluff with a fork, and stir through 1 tablespoon of the oil.
  4. Chop the reserved aubergine flesh into small pieces. Heat 2 tablespoons of the oil in a medium saucepan over a medium heat, then add the garlic, aubergine flesh and a pinch of salt. Sauté until soft.
  5. Toss to combine the couscous, aubergine flesh, mint, coriander, spring onions, pistachios, lime juice and the remaining olive oil. Season to taste. Remove the foil from the baked aubergine halves, and fill with the couscous mixture. Bake for a further 10–15 minutes in the oven, or until lightly golden on top. Once cooked, allow to cool.
  6. Pack the aubergines into lunch boxes and store in the fridge overnight, alongside the feta, pomegranate and extra lime juice to garnish. This is best served at room temperature.

Note

  • Vegetarian
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