Stuffed Aubergine with Couscous and Tomatoes

Roasted aubergine halves stuffed with spiced couscous and tomatoes, topped with pine nuts and served with a yogurt mint dressing.

Vegetarian Healthy Middle Eastern Couscous Aubergine

Estimated Nutrition

	Per Serving	Total
Calories	456.2 kcals	912.4 kcals
Carbohydrates	56.8 grams	113.5 grams
Fat	19.1 grams	38.2 grams
Protein	14.3 grams	28.6 grams

Cook Time

25 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
tbsp

Mint Dressing

To serve

1
tbsp

Mango Chutney

Smooth

Dairy

2
tbsp

Yoghurt

To serve

GrainsCereals

100
g

Couscous

Liquids

40
ml

Vegetable Stock

NutsSeeds

1
stick

Cinnamon

Stick

1
tbsp

Curry Powder

1
tbsp

Garlic

Chopped

1
tbsp

Pine Nuts

1
tbsp

Poppy Seeds

OilsFats

1
tbsp

Olive Oil

For drizzling

Vegetables

1
piece

Aubergine

0.25
tbsp

Chilli

Dried

1
tsp

Ginger

Chopped

1
piece

Tomato

Seeded and diced

2
piece

Tomatoes

Cut in half and sliced

Steps

Preheat your oven to 200°C.
Roast the aubergine in a griddle pan on all sides until cooked.
Slice the aubergine in half and scoop out the flesh.
Combine the couscous, spices, aromatics, tomato, and stock in a dish and bake for 4 minutes.
Fill the aubergine shells with flesh, couscous, tomato slices, oil, pine nuts, and seeds.
Grill for 5 minutes and serve with a mixture of yoghurt, mint dressing, and mango chutney.