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Yields6 Servings

 3 aubergines halved
 2 tbsp olive oil
 200 g couscous
 2 tsp ras el hanout spice mix
 Zest of 1 orange
 60 g (about 4) dried figs, chopped
 250 ml hot vegetable stock
 50 g blanched almonds, chopped
 2 heaped tbsp chopped mint leaves
 200 g feta, crumbled
 Balsamic vinegar and mint leaves to garnish

Preheat the oven to 200C/Gas6; score the flesh on the cut side of each aubergine half in a diamond pattern. Arrange skin-side down on a lightly oiled baking tray. Drizzle with half the oil, season and bake for 30-35 minutes


Put the couscous, ras el hanout, orange zest and figs in a bowl, season and pour over the stock; cover with clingfilm. Fluff up with a fork after 10 minutes


Scoop out the middle of the cooked aubergines, leaving a 1 cm border around the edge; roughly chop and add to the couscous with the remaining olive oil, almonds, chopped mint and half the feta; spoon the mixture into the shells; top with the remaining feta and bake for 10 minutes


Scatter with the extra mint leaves and drizzle with the balsamic vinegar

Nutrition Facts

Servings 0