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The Aubergine, or Eggplant as it is sometimes called, is related to the tomato and has similar thin skin and creamy coloured flesh. A very good source of dietary fibre and potassium.

*This is really one to try! *

Stuffed Aubergines with A Coriander Dressing

* Aubergines
* 30 ml lemon juice
* 50 g couscous
* 6 sun-dried tomatoes
* Mint sprigs
* 15 ml pine Nuts
* 4 spring onions

* Coriander Dressing:
* 1 cm piece fresh root ginger, grated
* 1 garlic clove, peeled and crushed
* 150 ml yoghurt
* Lime juice
* 2 tablespoon fresh coriander

Cut the aubergines in half lengthways and score the cut sides deeply, but being careful not to damage the skins. Place scored side up on a baking sheet. Rub the lemon juice into the flesh and sprinkle with a little salt. Bake in the oven at 200C/400F/Gas Mark 6 for 20-30 minutes until the flesh is soft and tender.
To prepare the couscous, put it into a bowl and pour on 150ml (1/4 pint) of boiling water or chicken stock and leave to soak. It will be ready when it fluffs up.
Chop the sundried tomatoes, mint, pine nuts and spring onions. Mix these all together in a bowl and season with salt and pepper. Scoop the flesh from the cooked aubergines and chop up finely. Run a fork through the couscous to separate the grains and then add the aubergine and other stuffing ingredients into to the mixture. Stir until all the ingredients are combined.
Spoon the filling into the aubergine shells. If serving hot, put back into the oven and cook a further 15 minutes. If serving cold, allow chilling in the refrigerator.
Prepare the dressing by mixing the ginger and garlic together with the yoghurt, lime juice and coriander. Chill, and spoon over the aubergines when they are ready.

Shelf Life: 3 Days
Taste Rating:
Calorific Value: 18 Cal


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