food, Recipes

Stuffed Aubergines



ingredients

6 baby aubergines

½ T smoked paprika

a little salt, to taste

2T olive oil

½ cup couscous

½ cup vegetable stock

2 garlic cloves, roasted, peeled and crushed

a few basil leaves, torn

salt and milled black pepper

a handful of mini rosa tomatoes

50g bocconcini mozzarella, chopped into small pieces

olive oil, for brushing

a small handful of parsley, chopped

method

Preheat the oven to 200°C. Halve each of the baby aubergines and place them in a bowl with the paprika, salt and olive oil. Toss to coat and place each half, cut side down, on a baking tray. Roast for 15 to 20 minutes, then remove from the oven and allow to cool.

Place the couscous in a bowl and pour the stock into a small saucepan. Bring to the boil and pour the hot stock over the couscous, stirring with a fork until the couscous begins to swell. Cover the bowl with clingfilm and leave to steam for 10 to 15 minutes. Remove the clingfilm and fluff the grains up with the tines of a fork.

Using a melon baller or teaspoon, scoop the flesh out of each aubergine half, being careful not to pierce the skin. Place the flesh in a bowl with the crushed garlic and stir through the couscous and torn basil leaves. Season to taste with salt and pepper.

Arrange the aubergine shells on a baking tray, and half fill each one with the couscous mixture. Stuff the baby rosa tomatoes and bocconcini on top of the couscous mixture, and brush olive oil over them. Return to the oven for about five minutes to heat through. Serve immediately, garnished with chopped parsley.

SERVES 4

This recipe was originally featured in the Food 2013 issue of HL