Stuffed Aubergine Halves

From Realfood April 2001

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  aubergines
• 2  tablespoons olive oil
• 1  yellow pepper, deseeded and finely chopped
• 1  courgette, finely diced
• 1  bunch spring onion, finely chopped
• 1  teaspoon ground cumin
• 2  medium tomatoes, halved, deseeded and chopped
• 100  g couscous

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.