April 2022 - Jason's Stuffed Aubergine with Couscous and Tahini

For 4 Portions

Gluten Free, Vegetarian, Vegan if using Tofu instead of Feta, contains sesame

Ingredients

2 Large Aubergine

1 Teaspoon Cumin Seeds

1 Teaspoon Coriander Seeds

1 Bulb Garlic

1 Jar Bold Bean Co Queen Chick Peas

100g Dried Unsulphured Apricots

50g Flaked Almonds

1 Bunch Fresh Coriander

250ml Extra Virgin Olive Oil

1 Banana Shallot

1 Red Pepper

200g Organic Corn Couscous (Gluten Free)

1 Lemon

1 teaspoon Tahini Paste

1 teaspoon Honey

100g Cherry Tomatoes

100g Feta Cheese

Salt and Pepper to taste

Method

Preheat the oven to 220°C
Halve the Aubergines, then score the flesh in a criss-cross pattern as deep as you dare without cutting through the skin
Run a knife through the Cumin and Coriander Seeds so they’re very coarsely chopped/ground
Thinly slice 4 cloves of garlic and insert slices into the incisions in the aubergine flesh
Take half of the chopped spices and sprinkle into the incisions of the aubergine, then drizzle with 100ml of the olive oil
Put the aubergine in a roasting tray and put in the oven for 20 minutes, or until the flesh is softened and starting to colour
While the aubergine is cooking, drain the Queen Chickpeas, slice the dried apricots and roughly chop the fresh coriander
Remove the aubergine from the oven to cool
Heat a saute pan with 50ml olive oil and add the remaining spices on a low heat
When the spices release their aroma, add the chickpeas, almonds and apricots, stirring every minute to gently heat the ingredients
Use a spoon to scoop out the softened aubergine flesh, then add it to the chickpeas
Add the fresh chopped coriander to the pan and stir to make sure all ingredients are evenly mixed
Divide the chickpea stuffing between the four aubergine skins, then crumble the feta over the top
Turn the oven down to 190°C and put back in the oven for 20 minutes, or until the feta is starting to turn a golden brown
Working quickly, dice the shallot and the red pepper, then soften in a deep pan with 50ml olive oil
Add 200ml water to the pan and bring to a boil
In a small mixing bowl mix together the Tahini, lemon juice and honey with a whisk or a fork until smooth, then add the olive oil to make a spoonable dressing.
Quarter the cherry tomatoes and add to the dressing, then set aside until ready to serve
Go back to the boiling water and add the Couscous, turn the heat off, give the pan a good stir and cover with a lid for a few minutes
Take the aubergine out of the oven ready to serve
Fluff the Couscous up with a fork after adding the remaining olive oil, ready to serve
Assemble the three constituent parts of the dish on the plates, or transfer to serving dishes for the table
Enjoy!