BAKED AUBERGINE WITH COUSCOUS
Makes a great starter
Provided by ashleigh_red
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oven to 190C/fan 170C/gas mark 5. Leaving the stem on, cut the aubergine in half lengthways and criss-cross the flesh deeply with a sharp knife. Place in a shallow baking dish
- Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Season with freshly ground black pepper and bake uncovered for 25-30 minutes, until the flesh is tender
- Meanwhile, put the couscous in a large bowl, pour over the boiling stock, cover and leave to soak for 10 minutes until all the stock is absorbed. Fluff up with a fork, then stir in the plum, nectarine, lemon zest, tomatoes, spring onions and pine nuts. Sprinkle with the cinnamon and mix together
- Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and mix into the couscous.
- Place the aubergine skins back in the baking dish and spoon in the couscous mix
- Return to the oven for 10 minutes to heat through while you mix all the dressing ingredients together. Serve hot with a mixed leaf salad and a drizzle of dressing
BAKED BREADED EGGPLANT (AUBERGINE)
Make and share this Baked Breaded Eggplant (Aubergine) recipe from Food.com.
Provided by smelly0610
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- grease skillet with cooking spray.
- Slice eggplant.
- moisten with water.
- cover with breadcrumbs.
- cook in skillet until golden on both sides.
- spritz with lemon juice(optional).
Nutrition Facts : Calories 65.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 178.6, Carbohydrate 13.3, Fiber 4.3, Sugar 3.2, Protein 2.6
AUBERGINE AND MUSHROOM COUSCOUS
This is another example of something I came up with while rummaging through my cupboard. The reason I am using the term aubergine rather than "eggplant" is because I came up with this recipe while in France. This is wonderful as a side dish to grilled meats such as lamb, steak or chicken.
Provided by dk683
Categories Southwest Asia (middle East)
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness.
- In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl.
- In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes.
- Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes.
- NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so.
- Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.
COUSCOUS-STUFFED EGGPLANT
Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside.
- Cut 3 eggplant in half lengthwise, and place the 6 halves cut side up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into 1/4-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into 1/4-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into 1/4-inch dice. Set aside.
- In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside.
- Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine.
- Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve.
Nutrition Facts : Calories 222 g, Cholesterol 3 g, Fat 8 g, Fiber 5 g, Protein 6 g, Sodium 379 g
AUBERGINE COUSCOUS SALAD
A handful of mint leaves really brings this salad alive, veggies will love it, but if you do need some meat lamb cutlets are the perfect addition
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
- Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat's cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.
Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.08 milligram of sodium
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