Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, baked aubergine and couscous. One of my favorites. This time, 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 favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Baked aubergine and couscous is something which I’ve loved my entire life. They’re fine and they look fantastic.
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. Lightly rub the aubergines with oil and place on a baking tray.
To begin with this particular recipe, we must prepare a few ingredients. You can have baked aubergine and couscous using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Baked aubergine and couscous:
- Prepare 2 medium aubergines
- Take 1 red pepper - chopped
- Take 2 cloves garlic - chopped
- Take 8 mushrooms - chopped
- Take 1 onion - chopped
- Take 1 tin chopped tomatoes
- Prepare 1/2 tsp cumin
- Prepare 1/2 tsp tumeric
- Prepare 1/2 tsp chilli powder
- Take 100 g couscous
- Make ready 2 vegetable stock cubes
- Take Coriander
Spoon the aubergine flesh back into the shells and top with the couscous mixture. Place slices of tomato on top, drizzle with olive oil and. Meanwhile, put the stock, couscous and tomatoes in a large saucepan. Bring to the boil, cover then remove from the heat.
Steps to make Baked aubergine and couscous:
- Heat oven to 180c
- Half the aubergine, score, drizzle with olive oil and bake for 30-40 minutes until brown and soft.
- 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
- 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
- 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)
Spread the cous cous on a large platter and ladle the chickpea stew over the top. Top the stew with the baked aubergines and serve. Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. While the aubergine shells are baking, make the filling. Heat the olive oil and the minced garlic in a large non-stick saute pan set over medium heat.
So that’s going to wrap it up for this special food baked aubergine and couscous recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
