Baked aubergines with coriander yogurt dressing

Name: Baked aubergines with coriander yogurt dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 medium aubergine; 2 teaspoons olive oil; 1 juice and zest ½ lemon; 100 grams couscous; 85 grams ready-to-eat dried apricots, roughly chopped; 4 sundried tomatoes in oil, drained and chopped; 3 spring onions, finely sliced; 25 grams pine nuts, toasted; 1 pinch pinch ground cinnamon; 4 Tbsps Greek-style natural yogurt; 2 teaspoons lemon juice; 1 fat garlic clove, crushed; 1 small knob ginger, finely chopped; 1 small handful coriander, roughly chopped

If you have approximately 45 minutes to spend in the kitchen, Baked aubergines with coriander yogurt dressing might be an amazing lacto ovo vegetarian recipe to try. This recipe serves 2. One portion of this dish contains roughly 13g of protein, 15g of fat, and a total of 438 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, knob ginger, ground cinnamon, and a few other things to make it today. It works well as a rather inexpensive side dish. Griddled aubergines with sesame dressing, Baked aubergines with cannellini beans, and Baked Eggplant with Lemon Yogurt Dressing are very similar to this recipe.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Leaving the stem on, cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion.

Ingredients you will need

Eggplant

Equipment you will use

Knife

Place in a shallow baking dish.

Equipment you will use

Baking Pan

Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Season with freshly ground black pepper and bake uncovered for 25-30 mins, until the flesh is tender.

Ingredients you will need

Ground Black Pepper

Lemon Juice

Eggplant

Olive Oil

Equipment you will use

Oven

Meanwhile, put the couscous in a large bowl, pour over the boiling stock and leave to soak for 10 mins until all the stock is absorbed. Fluff up with a fork, then stir the apricots, tomatoes, spring onions and pine nuts into the couscous.

Ingredients you will need

Spring Onions

Pine Nuts

Apricot

Couscous

Tomato

Stock

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Bowl

Sprinkle with the cinnamon and toss well together.

Ingredients you will need

Cinnamon

Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and toss into the couscous mixture.

Ingredients you will need

Eggplant

Couscous

Equipment you will use

Oven

Place the aubergine skins back in the baking dish and spoon the couscous mix into them, piling it up to hold a generous amount in each. Scatter any left over couscous mix around the edge of the dish.

Ingredients you will need

Eggplant

Couscous

Equipment you will use

Baking Pan

Return to the oven for 10 mins to heat through while you mix all the dressing ingredients together add a drop of water if the dressing is too thick. To serve, heap the loose couscous mix under the stuffed aubergines so theyre propped up on a slant.

Ingredients you will need

Eggplant

Couscous

Water