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Spiced Stuffed Aubergine
- Half an aubergine
- 5ml olive oil
- 40g cous cous
- 15g sundried tomatoes
- 30g ready-to-eat dried apricots, chopped
- 20g spring onions, chopped
- 30g edam
- 1 clove of garlic, finely chopped
- pinch of cumin seeds, lightly toasted
- vegetable stock
- mint leaves to garnish
- For the side salad
- 1 orange, skinned and finely sliced
- Half a fennel bulb, finely sliced, fluffy ends reserved for garnish
- Squeeze of lime juice
- pinch of onion seeds
Directions:View on BBC Good Food
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