This filling vegetarian dish is super filling and packed with flavour - sun-dried tomatoes, lemon zest, spring onions and almonds add flavour and texture, and the zingy dressing adds creaminess.
- 2 aubergines
- 200g cous cous
- Zest and juice of 2 lemons
- 125g sun-dried tomatoes in oil, drained
- 600ml veg or chicken stock
- Bunch of spring onions
- 50g toasted slivered almonds
- Pinch of turmeric
- 2 tbsp. oil
- 8 tbsp. natural yoghurt
- 2 garlic cloves
- 1 thumb sized piece root ginger
- Lemon juice to taste
- Small handful freshly chopped coriander
- Salt and pepper
Slice the aubergines in half lengthways and score the flesh. Lay cut side up on a baking tray. Whisk oil and lemon juice together and brush onto the aubergines. Bake in a 170C for 25-30 minutes until golden and tender.
Meanwhile, place the cous cous into a bowl. Cover with hot stock. Cover with cling wrap and leave to sit for 10 minutes. Meanwhile, dice the sun-dried tomatoes and finely slice the spring onions. Once the cous cous is ready, add sun-dried tomatoes, lemon zest, spring onions, almonds and turmeric. Toss to combine.
When the aubergine is cooked, scoop out the aubergine flesh and dice. Add to the cous cous mixture and toss to combine. Spoon into the aubergine halves. Put into the oven for 5-10 minutes to heat through.
Mince the garlic cloves and the ginger. Stir into the yoghurt. Add lemon juice to taste, along with half of the coriander and salt and pepper. To serve, spoon the dressing onto the aubergines and sprinkle with the rest of the coriander.