Baked Aubergines With Coriander Yogurt Dressing

Name: Baked Aubergines With Coriander Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium aubergine; 2 teaspoons olive oil; 1 lemon, juice of; 12 lemon, zest of; 100 g couscous; 300 ml boiling vegetable stock; 85 g ready-to-eat dried apricots, roughly chopped; 4 sun-dried tomatoes packed in oil, drained and chopped; 3 spring onions, finely sliced; 25 g pine nuts, toasted; ¼ teaspoon ground cinnamon; 4 tablespoons plain Greek yogurt; 2 teaspoons lemon juice; 1 fat garlic clove, crushed; 12 inch gingerroot, finely chopped; ¼ cup coriander, roughly chopped

Servings: persons

1 medium aubergine
2 teaspoons olive oil
1 lemon, juice of
12 lemon, zest of
100 g couscous
300 ml boiling vegetable stock
85 g ready-to-eat dried apricots, roughly chopped
4 sun-dried tomatoes packed in oil, drained and chopped
3 spring onions, finely sliced
25 g pine nuts, toasted
¼ teaspoon ground cinnamon
4 tablespoons plain Greek yogurt
2 teaspoons lemon juice
1 fat garlic clove, crushed
12 inch gingerroot, finely chopped
¼ cup coriander, roughly chopped

1
Heat oven to 190C/fan 170C/gas 5.
2
Leaving the stem on, cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion.
3
Place in a shallow baking dish.
4
Mix the olive oil and lemon juice then brush over the scored surface of the aubergine.
5
Season with freshly ground black pepper and bake uncovered for 25-30 mins, until the flesh is tender.
6
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.
7
Fluff up with a fork, then stir the apricots, tomatoes, spring onions and pine nuts into the couscous.
8
Sprinkle with the cinnamon and toss well together.
9
Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact.
10
Chop the flesh and toss into the couscous mixture.
11
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.
12
Scatter any left over couscous mix around the edge of the dish.
13
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.
14
To serve, heap the loose couscous mix under the stuffed aubergines so they're propped up on a slant.
15
Drizzle over dressing and serve with mixed leaf salad.

504

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium aubergine, 2 teaspoons olive oil, 1 lemon, juice of, 12 lemon, zest of, and more.

Yes, Baked Aubergines With Coriander Yogurt Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!