Baked aubergine and couscous
Baked aubergine and couscous

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, baked aubergine and couscous. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Baked aubergine and couscous is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Baked aubergine and couscous is something which I’ve loved my entire life. They are fine and they look wonderful.

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. A sophisticated dish with contrasting flavours, where meaty aubergine meets fluffy couscous.

To begin with this recipe, we must first prepare a few components. You can cook baked aubergine and couscous using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Baked aubergine and couscous:
  1. Get 2 medium aubergines
  2. Get 1 red pepper - chopped
  3. Prepare 2 cloves garlic - chopped
  4. Prepare 8 mushrooms - chopped
  5. Get 1 onion - chopped
  6. Take 1 tin chopped tomatoes
  7. Get 1/2 tsp cumin
  8. Take 1/2 tsp tumeric
  9. Get 1/2 tsp chilli powder
  10. Take 100 g couscous
  11. Make ready 2 vegetable stock cubes
  12. Prepare Coriander

Lightly rub the aubergines with oil and place on a baking tray. Heat the remaining oil in a large, heavy-based casserole dish or tagine. Spoon the couscous over the chicken and return the lid. Place couscous, apricots and raisins in a bowl and cover with stock.

Instructions to make Baked aubergine and couscous:
  1. Heat oven to 180c
  2. Half the aubergine, score, drizzle with olive oil and bake for 30-40 minutes until brown and soft.
  3. 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
  4. 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
  5. 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)

Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge. This subtly spiced chicken and aubergine dish combines aubergines and courgettes with the flavours of the middle-east; a perfect family midweek supper. By the way, if you want to skip the chicken and make it a vegan or vegetarian dish, replace with chickpeas and along with the aubergine and. Prepare the couscous by placing the cinnamon stick, curry powder, garlic, ginger and diced tomato in an oven-proof dish with the couscous and vegetable stock.

So that is going to wrap it up with this special food baked aubergine and couscous recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!