Aubergine With Chermoula & Couscous Salad


Aubergines are rapidly becoming one of my favourite vegetables.  This Middle Eastern inspired dish is totally delicious.

– 2 x Aubergine
– 2 x Garlic cloves
– 2 tsp Ground coriander
– 1 tsp Chilli flakes
– 1 tsp Sweet paprika
– 2 x Preserved lemons
– 140ml Olive oil
– 1 x Portion couscous salad
– 120g Greek yoghurt
– Salt & pepper to taste
– Chopped fresh coriander to garnish

Serves – 4


Step 1 – The mix
Preheat the oven to 180 degrees fan.  Crush the garlic into a small bowl.  Finely chop the preserved lemons and add to the bowl along with the coriander, chilli, cumin, paprika, 1/2 tsp salt and 90ml of olive oil.  Mix well together.

Step 2 – The roast
Cut the aubergines in half lengthways and then score the flesh in diagonal crosses being careful not to go through the skin.  Spoon the chermoula mix over each half of aubergine and place on a baking tray skin side down.  Roast for 40 minutes.

Step 3 – The serve
Place the aubergines on a serving plate.  Place a spoonful of couscous salad on each aubergine, drizzle over some greek yoghurt and then sprinkle with fresh coriander.

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