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Baked aubergine with couscous

Baked aubergine with couscous Recipe

  • 2 medium aubergines
  • 2 tsp olive oil
  • Juice 1 and zest lemon
  • 100g couscous
  • 300ml boiling vegetable stock
  • 1 South African plum, stoned and diced
  • South African nectarine, stoned and diced
  • 4 sundried tomatoes in oil, drained and chopped
  • 3 spring onions, finely sliced
  • 25g pine nuts, toasted
  • Pinch ground cinnamon
  • For the dressing
  • 8 heaped tbsp Greek-style natural yoghurt
  • 4 tsp lemon juice
  • 1 garlic clove, crushed
  • Small knob ginger, finely chopped
  • Small handful coriander, roughly chopped
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