...Aubergines that is. The wonderfully fleshy vegetable's are 40p at the minute in Lidl, so, having watched my veggie mummy eat this dish for years, I thought I'd give it a go.
Kitchen labour was minimal, ingredients were cheap and it leaves you very full. The recipe I followed called for chilli and curry powder, but being the spicy-phobe that I am, I left these out.
100g cous cous
1 cinnamon stick
1 shallot (diced)
1 clove garlic (diced)
1 tsp ginger
2 tomatoes (finely chopped)
150ml vegetable stock
Preheat oven to 200C/400F/Gas 6.
Roast the aubergine in a griddle pan on all sides until cooked through.
Cut in half, spoon out the flesh and reserve.
Prepare the couscous by placing the cinnamon stick, garlic, shallot, ginger and diced tomato in an oven-proof dish with the couscous and vegetable stock. Cover and cook in the oven for 4 minutes.
Spoon the aubergine flesh back into the shells and top with the couscous mixture. Drizzle with olive oil and grate over parmesan.
Finally cook in the oven for around 10 minutes, then place under the grill for 5 minutes and serve with salad of your choice - I chose rocket with classic vinaigrette dressing.