Baked aubergine and couscous
Baked aubergine and couscous

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, baked aubergine and couscous. It is one of my favorites food recipes. For mine, I’m gonna make it a little 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 simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Baked aubergine and couscous is something which I’ve loved my whole life.

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 particular recipe, we have to prepare a few components. You can have 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. Take 2 medium aubergines
  2. Get 1 red pepper - chopped
  3. Make ready 2 cloves garlic - chopped
  4. Get 8 mushrooms - chopped
  5. Make ready 1 onion - chopped
  6. Prepare 1 tin chopped tomatoes
  7. Make ready 1/2 tsp cumin
  8. Make ready 1/2 tsp tumeric
  9. Get 1/2 tsp chilli powder
  10. Make ready 100 g couscous
  11. Take 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 this up for this exceptional food baked aubergine and couscous recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!