Stuffed Aubergine Halves

Stuffed Aubergine Halves

Serves 4

Core recipe

Points plan 2 pts per serving

2 aubergines

1 tbsp olive oil

1 yellow pepper, deseeded & finely chopped

1 courgette, finely diced

1 bunch spring onions, finely chopped

1 tsp ground cumin

2 medium tomatoes, halved, deseeded & chopped

100g couscous (dry weight)

Preheat oven to Gas 4/180ºC/350ºF. 

Halve the aubergines lengthways and scoop out all but 1cm (½") flesh.  Turn shells upside down on a baking tray sprayed with frylight and bake for 25 mins.  Finely chop the scooped out flesh.

Heat oil in a pan over medium heat.  Add aubergine flesh, pepper, courgette, spring onions and cumin.  season and fry 4-5 mins, stirring occasionally.  Stir in tomatoes and remove from heat.

Place couscous in a bowl and pour over 100ml boiling water or stock.  Cover with a tea towel and leave to stand for 5 mins.  Stir the couscous into the aubergine mixture, adjust seasoning and pile into aubergine shells.  Return to the oven to warm through for approx 5mins.

Note: Great with finely chopped chilli and garlic in the mixture.