Moroccan style stuffed aubergines

The Recipes / Vegetables 

Soar Mill Cove, Devon

4 small aubergines
3tbs lemon juice
75g couscous
8 sun-dried tomatoes, drained & chopped
50g dried apricots, chopped
1 clove garlic, crushed
2tbs chopped pine nuts
5 spring onions, chopped
Small handful fresh mint, chopped


285ml natural yoghurt
1 clove garlic, peeled & crushed
2.5cm fresh ginger, finely grated
Zest of 1 lime (retain the juice)
3tbs chopped coriander

Serves 4

Cut the aubergines in half lengthwise and score the insides deeply without cutting into the skins. Rub with a little oil, lemon juice and sea salt and place skin-side down on an oiled baking sheet. Bake at 200˚C for 20–30 minutes until soft.

Pour boiling water over the couscous in a bowl and leave to soak.

Mix the sun-dried tomatoes and apricots with the garlic, pine nuts and spring onions, seasoned with salt and pepper.

Remove the aubergines from the oven, leave to cool a little, then carefully remove the flesh with a tablespoon. Chop the flesh and combine with the tomato and apricot mix. Fork through the couscous and fill the aubergine shells with the mixture. Return to the oven and bake for 15–25 minutes.

Combine the dressing ingredients, seasoning and adding lime juice to taste. Serve the filled aubergines hot, topped with yoghurt dressing.