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Aubergine Stuffed with Couscous and Pinenuts

(For 4 as a starter 2 as a main course)

2 Aubergines
2 tablespoons Olive Oil
2 med Onions
1 Red Pepper
1 teaspoon Ground Cumin
2 tablespoons Pinenuts
8 oz. (225g) Couscous
1 oz.(30g) Butter
Cut the Aubergines in two along the length.
Cut out most of the flesh in the centre leaving about a quarter inch of shell.
Chop this flesh roughly and put in the middle of a microwaveable plate.
Put the four halves of Aubergine around the edges of the plate.
Cover well with cling film and cook on full in a microwave for four or five minutes until the aubergine is tender.
While this is cooking,peel and chop the onions finely, cut the pepper into fine dice and cook these together in a covered pot on a gentle heat until they soften.
Bring 8 fluid oz. (225 ml) of water to the boil and pour this over the couscous in a bowl.
Stir in the butter and fork it over to fluff it while it expands.
When the Aubergine is cooked carefully remove the cling film.
Add the chopped aubergine and the cumin to the onion and pepper in the pot and continue to melt together until all are soft, then stir in the pinenuts and the couscous season well and take off the heat.
Set the oven to Gas 4, 175 C, 350 F.
Put the four Aubergine shells on an oiled baking tray and pile the couscous and vegetable mixture into each.
Cook at the set temperature for 25 to 30 mts until the stuffing has gone golden brown at the edges.
Eat immediately with some crisp fresh bread and a green salad.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef