Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, baked aubergine and couscous. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Baked aubergine and couscous is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Baked aubergine and couscous is something that I’ve loved my whole life. They are fine and they look wonderful.
A sophisticated dish with contrasting flavours, where meaty aubergine meets fluffy couscous. Put the aubergine on a baking sheet, brush with oil and season. Mix the tomatoes, mint, goat's cheese and remaining oil together.
To begin with this recipe, we have to prepare a few ingredients. You can have baked aubergine and couscous using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Baked aubergine and couscous:
- Make ready 2 medium aubergines
- Prepare 1 red pepper - chopped
- Get 2 cloves garlic - chopped
- Make ready 8 mushrooms - chopped
- Prepare 1 onion - chopped
- Get 1 tin chopped tomatoes
- Get 1/2 tsp cumin
- Get 1/2 tsp tumeric
- Prepare 1/2 tsp chilli powder
- Prepare 100 g couscous
- Take 2 vegetable stock cubes
- Take Coriander
Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge. This subtly spiced chicken and aubergine dish combines aubergines and courgettes with the flavours of the middle-east; a perfect family midweek supper. By the way, if you want to skip the chicken and make it a vegan or vegetarian dish, replace with chickpeas and along with the aubergine and.
Instructions to make Baked aubergine and couscous:
- Heat oven to 180c
- Half the aubergine, score, drizzle with olive oil and bake for 30-40 minutes until brown and soft.
- Add olive oil to pan and stir fry chopped peppers, garlic, mushrooms and onion until start to go soft. Add tin tomatoes, cumin, tumeric and chilli powder. Cook for 10 minutes
- Bring water to boil, add vegetable stock and stir, add couscous for 5 minutes continuously stirring. Take off heat, place to one side with lid on, stir with fork until ready to serve
- Take aubergines out the oven, place on plate, pour over stir fried veg. Add 20g of grated cheese and coriander. Serve couscous (add coriander personal preference)
Repeat until the final layer of aubergine and courgette, then top with the remaining sauce, Parmesan and, finally, the mozzarella slices. You can assemble this dish, refrigerate it and bake it later - or the next day. You can even freeze it and cook when needed. You can swap Parmesan cheese with Grana. Meanwhile, put the stock, couscous and tomatoes in a large saucepan.
So that’s going to wrap it up with this special food baked aubergine and couscous recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
