Steps to Prepare Ultimate Baked aubergine and couscous

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, baked aubergine and couscous. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Baked aubergine and couscous is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Baked aubergine and couscous is something that I have loved my entire 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. Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish.

To get started with this recipe, we must 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. Make ready 2 medium aubergines
2. Make ready 1 red pepper - chopped
3. Prepare 2 cloves garlic - chopped
4. Get 8 mushrooms - chopped
5. Get 1 onion - chopped
6. Take 1 tin chopped tomatoes
7. Make ready 1/2 tsp cumin
8. Make ready 1/2 tsp tumeric
9. Take 1/2 tsp chilli powder
10. Get 100 g couscous
11. Take 2 vegetable stock cubes
12. Make ready Coriander

On our slimming world Journey , we're trying some Aubergines. Meanwhile, put the stock, couscous and tomatoes in a large saucepan. Bring to the boil, cover then remove from the heat. Place couscous, apricots and raisins in a bowl and cover with stock.

Steps 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)

Bring to the boil, cover then remove from the heat. Place couscous, apricots and raisins in a bowl and cover with stock. 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 baked aubergine recipe is so easy to make and yet is impressive enough for a dinner party.

So that is going to wrap it up with this exceptional food baked aubergine and couscous recipe. Thanks so much for reading. I am confident you will 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, friends and colleague. Thank you for reading. Go on get cooking!