Total Time
40mins
Prep 10 mins
Cook 30 mins

From Realfood April 2001

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C/350°F.
  2. Halve aubergines and scoop out all but 1 cm of the flesh.
  3. Turn shells upside down on an oiled baking tray, bake for 25 minutes.
  4. Finely chop scooped-out aubergine flesh.
  5. Heat oil in a frying pan over medium heat. Add aubergine flesh, pepper, courgette, spring onions and cumi. Season and fry for 4-5 minutes, stirring occasionally. Stir in tomatoes and remove from heat.
  6. Place couscous in a bowl and pour over 100 ml of boiling water. Stir couscous into aubergine mixture and pile mixture into aubergine halves. Return to the oven for 5 minutes to warm through.

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