Recipe: Roasted, spiced Abergine Cous Cous

The poor Aubergine is often misunderstood, it’s used widely for ratatouille and Aubergine Parmigiana but these are time consuming to prepare, and outside of these 2 delicious meals it can be left in the veg box with little love or attention. If you’re pushed for time you need only a few store cupboard ingredients to come up with this glorious meal.

(serves 2-4)

Ingredients

350-450g baby aubergines
Half on onion, thinly sliced
1 garlic clove, thinly sliced
1 green chilli, thinly sliced
Olive oil for frying
1 Tsp curry leaves
1 Tsp ground cinnamon
1/2 Tsp cumin Seeds
1 Tsp curry powder
1/2 Tsp flaky sea salt
1 lemon
100g Cous Cous
120ml boiling water
3 inch piece of cucumber
1 Tbsp chopped coriander
Extra Virgin Olive Oil
3 Tbsp Soured Cream
White pepper and Salt

Method

Pre-heat the oven to 150 degrees c. Heat 2 Tbsp of oil in a heavy based frying pan add the onion, garlic and chilli. Fry gently for 6-8 minutes until lightly browned and golden but be careful not to burn them. Meanwhile chop the ends of the aubergines, slice them in half length ways and then dice them into 1cm chunks. Place your spices into a bowl and mix them together. Drizzle the aubergines lightly with olive oil, then, add them to the spice mixture ensuring all the chunks are coated.

Add the aubergines to the pan and stir thoroughly with the onion mixture until combined, zest the lemon and add this, and,  after 2 minutes add a splash of water and stir well. Transfer the mixture to a roasting tin and roast for 25 minutes uncovered.

While the aubergines roast, place the cous  cous into a bowl and pour over the water, mix well and then cover the bowl tightly with cling film, leave to stand for 5 minutes. Slice the cucumber in half and remove the seeds with a spoon, finely slice.

Remove the aubergine from the oven. To serve, mix the cous cous with a fork to separate the grains, add the aubergine mix, the cucumber, coriander, a pinch of salt and a generous squeeze of lemon juice.

In a separate bowl mix the soured cream with the juice of half a lemon, 1 Tsp extra virgin olive oil and a generous pinch of white pepper.

Serve the Cous Cous with a dollop of soured cream on the side. This is a perfect healthy meal on it’s own but is also a stunning accompaniment to Miso Grilled Salmon or other meat and fish dishes too.

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