recipes
Vegetarian aubergines stuffed with pumpkin and Moroccan couscous
Serves: 4
Ingredients
- 2 aubergines, cut in half length ways
- 300g chopped pumpkin
- 1 tbsp olive oil (Borges)
- 1 onion, finely chopped
- 3 cloves garlic, chopped
- 1 packet Moroccan couscous (Ainsley)
- 2 tbsp toasted pumpkin seeds
- 4 dried apricots, diced
- 2 tbsp sultanas
- 150g feta cheese, chopped
- 1 tbsp chopped mint
- Salad leaves for serving
Method
Start this recipe by blanching the aubegines in hot water for 1 minute. Next, scoop out the flesh. Place the skins onto a baking tray and put aside. Discard half of the flesh and chop into cubes. Place onto another baking tray with the pumpkin. Drizzle with a little olive oil, season with salt and pepper and bake in the oven for 20 minutes. Meanwhile, heat the remaining oil in a pan and sauté together the onion and garlic for 3 minutes. Add in the Moroccan couscous, along with a glass of hot water and allow to soak and cook for 4 minutes. When ready, stir in the toasted pumpkin seeds, apricots, sultanas, feta cheese, chopped mint and the cooked pumpkin and aubergine. Use this mixture to fill the 4 prepared aubergine skins, drizzle with a little oil and bake in the oven for just 5 minutes. When ready serve with a side salad.
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