Moroccan Stuffed Aubergines

Preparation Time: 20 Minutes

Cooking Time; 45 Minutes

Serves: 4

Ingredients:

• 2 large aubergines
• 3 tbsp lemon juice
• 75g couscous
• 7 sun-dried tomatoes, drained and finely diced
• 25g dried apricots, chopped
• 25g feta, chopped
• 1 garlic clove, crushed
• 2 tbsp pine nuts, crushed
• 5 spring onions, chopped
• A handful of fresh mint, chopped
• 285ml natural yogurt
• 1 garlic clove, crushed
• 2.5cm fresh ginger, grated
• 1 lime, zested
• 3 tbsp coriander, chopped

Method:

1. To prepare the aubergines, half lengthways and score the flesh deeply, but avoid piercing the skins.
2. Rub in a little oil, lemon juice, and sea salt then place skin side down on a lightly greased baking tray.
3. Bake for 25 minutes at 200C, until the aubergines are soft. Once cooked, set aside to cool.
4. In a bowl, pour boiling water over the couscous and leave to soak.
5. Mix together the sun-dried tomatoes, apricots, and feta with the garlic, pine nuts, and spring onion then season with salt and pepper.
6. With a spoon, carefully remove the flesh of the aubergines, chop it up and incorporate it into the tomato, feta, and apricot mix.
7. Fork through the couscous then fill the aubergine shells with the mixture and bake for a further 20 minutes.
8. For the dressing, combine all the ingredients, adding seasoning and lime juice to taste.
9. Serve hot and topped with the cool yogurt dressing.