Recipe of Super Quick Homemade Baked aubergine and couscous

Baked aubergine and couscous. Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Scoop the flesh from the centre of each aubergine half, leaving enough around the sides to keep its shape. Roughly chop the flesh and place in a bowl.

Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat. Put the aubergine on a baking sheet, brush with oil and season.

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, baked aubergine and couscous. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Scoop the flesh from the centre of each aubergine half, leaving enough around the sides to keep its shape. Roughly chop the flesh and place in a bowl.

Baked aubergine and couscous is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They're nice and they look wonderful. Baked aubergine and couscous is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:

1. {Get 2 of medium aubergines.
2. {Make ready 1 of red pepper - chopped.
3. {Get 2 cloves of garlic - chopped.
4. {Take 8 of mushrooms - chopped.
5. {Make ready 1 of onion - chopped.
6. {Make ready 1 tin of chopped tomatoes.
7. {Get 1/2 tsp of cumin.
8. {Take 1/2 tsp of tumeric.
9. {Make ready 1/2 tsp of chilli powder.
10. {Take 100 g of couscous.
11. {Prepare 2 of vegetable stock cubes.
12. {Make ready of Coriander.

Warm Mediterranean Couscous Salad with Roasted Aubergine and Feta is a new recipe that we have eaten regularly in the last few weeks. Mix the flesh with the couscous and half the tomato sauce. Taste the stuffing and season with salt and pepper. Spoon the couscous filling into the aubergine skins.

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).

Mix together the Parmesan and breadcrumbs and sprinkle over the aubergines. Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Place the couscous in a bowl with the lemon zest strips. Discard the lemon zest and fluff the couscous with a fork.

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