Stuffed Aubergine Halves

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.