Medjool Date Couscous Stuffed Aubergines
Ingredients:
(Makes 2 servings)
2 Aubergines
1 Tbsp olive oil
4 Tsp Ras El
Hanout spice paste
100g Couscous
125ml hot vegetable stock
6 Organic Medjool dates
3 Tbsp flaked almonds
10g fresh parsley leaves, finely
chopped
110g Feta cheese
10g Fresh mint leaves, finely
chopped
Method:
45 minutes
1. Pre heat your oven to 180180﮿c. Line a baking tray with baking paper.
2. Cut the aubergines in half from top to bottom and score the flesh in a crossed pattern. Drizzle each aubergine half with olive oil, spread 1 tsp of Ras El Hanout paste evenly over the flesh and season with salt and pepper. Place on a baking tray and put the tray in the oven for 25 30 mins
3. Whilst the aubergines are cooking, put the couscous in a heatproof bowl and pour over the hot stock. Cover the bowl with cling film or a well fitted lid and leave for 5-6 mins. Now use a fork to fluff up the couscous.
4. You can now add the chopped dates, flaked almonds, chopped parsley, mint and feta cheese. Gently combine and season to taste.
5. Once the aubergines are cooked, scoop out the soft scored flesh and fold it into the couscous mixture. Take the aubergine skins and place on a serving plate. Fill each skin equally with the Couscous. Serve immediately.