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

Calories

456.2

kcal / serving

912.4 kcal total

Carbs

56.8g

per serving

113.5 g total

Fat

19.1g

per serving

38.2 g total

Protein

14.3g

per serving

28.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mint Dressing

To serve

tbsp

Mango Chutney

Smooth

Dairy

tbsp

Yoghurt

To serve

GrainsCereals

100

Couscous

Liquids

Vegetable Stock

NutsSeeds

stick

Cinnamon

Stick

tbsp

Curry Powder

tbsp

Garlic

Chopped

tbsp

Pine Nuts

tbsp

Poppy Seeds

OilsFats

tbsp

Olive Oil

For drizzling

Vegetables

piece

Aubergine

0.25

tbsp

Chilli

Dried

tsp

Ginger

Chopped

piece

Tomato

Seeded and diced

piece

Tomatoes

Cut in half and sliced

Method

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.