Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, baked aubergine and couscous. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Place the aubergine skins back in the baking dish and spoon in the couscous mix. Serve hot with a mixed leaf salad and a drizzle of dressing. Lightly rub the aubergines with oil and place on a baking tray.
Baked aubergine and couscous is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Baked aubergine and couscous is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have baked aubergine and couscous using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Baked aubergine and couscous:
- Make ready 2 medium aubergines
- Make ready 1 red pepper - chopped
- Prepare 2 cloves garlic - chopped
- Get 8 mushrooms - chopped
- Get 1 onion - chopped
- Take 1 tin chopped tomatoes
- Take 1/2 tsp cumin
- Prepare 1/2 tsp tumeric
- Take 1/2 tsp chilli powder
- Take 100 g couscous
- Get 2 vegetable stock cubes
- Take Coriander
Spoon the aubergine flesh back into the shells and top with the couscous mixture. Place slices of tomato on top, drizzle with olive oil and. Meanwhile, put the stock, couscous and tomatoes in a large saucepan. Bring to the boil, cover then remove from the heat.
Instructions to make Baked aubergine and couscous:
- Heat oven to 180c
- Half the aubergine, score, drizzle with olive oil and bake for 30-40 minutes until brown and soft.
- Add olive oil to pan and stir fry chopped peppers, garlic, mushrooms and onion until start to go soft. Add tin tomatoes, cumin, tumeric and chilli powder. Cook for 10 minutes
- Bring water to boil, add vegetable stock and stir, add couscous for 5 minutes continuously stirring. Take off heat, place to one side with lid on, stir with fork until ready to serve
- Take aubergines out the oven, place on plate, pour over stir fried veg. Add 20g of grated cheese and coriander. Serve couscous (add coriander personal preference)
Spread the cous cous on a large platter and ladle the chickpea stew over the top. Top the stew with the baked aubergines and serve. Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. While the aubergine shells are baking, make the filling. Heat the olive oil and the minced garlic in a large non-stick saute pan set over medium heat.
So that’s going to wrap this up with this special food baked aubergine and couscous recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
