7 Sep 2013

SC#32 | Couscous salad stuffed aubergine


Four months to the day since the last recipe posted on this blog, are you kidding me. It is true I haven't been in the kitchen much over the summer. I was away quite a bit, ate out quite a bit, and when I cooked it was rarely anything exceptional. I did whip up my favourite cake at some point for the man... but it was eaten too fast for photos.

So here we are, it's September, summer is over and my diet is full of veg in an attempt to get rid of what comes with a holiday in Italy: pizza-shaped hips. I've thus been eating a lot of tomato salads and tomato soup (turns out you can buy a LOT of tomatoes for £1 at the market) and other veg-ariations... Get it? Get it?! 

... Right, I'm out, but here's a tasty veg-ariation ;)


Couscous salad stuffed aubergine, serves 2
- 1 aubergine
- 2 small tomatoes
- 1 tbsp dry couscous (Ok I totally didn't measure that. Just adapt it to the size of your aubergine. Also you can make more couscous and just save it for another recipe. Couscous is GREAT.)
- Half an onion
- 2-3 tsp French mustard
- Cajun spice
- Salt, pepper

Preheat the oven on 180°C. Get your couscous ready by placing it into a bowl, covering with boiling water and letting to rest covered with a tea towel.

Rinse the aubergine, cut off the top, halve and carve into boats. Make ridges into the flesh to facilitate baking.

Chop up the onion and tomatoes, mix in with the couscous, and add mustard, Cajun spice and seasoning to your liking. It's difficult to precise how much; I like my stuff really mustardy but some of my friends enjoy the idea of mustard more than the actual thing... 

Fill the aubergine with the salad and cook 20 to 25 minutes.

This would be nice with some feta crumbs and sundried tomatoes as well. Whatever you choose, I hope you enjoy it!



1 comment:

  1. and without couscous and .... aubergine, is it nice too ;))

    ReplyDelete