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1
Preheat the oven to 200C / 400F Halve the aubergines and create a criss-cross pattern by scoring the flesh well, using a sharp knife.
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2
Sprinkle a little salt on each half and then lay them on a baking tray, skin-side down and cook for around 30minutes.
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3
Preheat the grill.
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4
Halve the pepper and discard the seeds and the stalk.
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5
Place the pepper under the grill with the skin-side facing upward and allow it to char.
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6
This should take between 5-10minutes, so keep an eye on it and remove once the skin has blackened completely.
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7
Put aside and leave to cool.
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8
Once the aubergines have cooked and are cool enough to handle, use a serrated edge knife to cut out the aubergine flesh.
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9
Allow around 1cm / 1/2inch of the flesh to remain, creating an aubergine shell, suitable for filling.
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10
Use a spoon to help scoop out the flesh.
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11
Put the aubergine shells aside and dice the remaining flesh.
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12
Pour the couscous into a bowl and cover with 100ml tepid water.
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13
Place the bowl in warm area for 20minutes (e.g.
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14
oven - now turned off - used to cook aubergines).
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15
Meanwhile, turn on the stove and heat the vegetable stock in a large pan or wok.
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16
Add the cumin seeds and allow to cook for about 30seconds before adding the aubergine flesh, red onion, garlic, raisins and courgette.
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17
Cook for about 5minutes before putting a lid over the pan and leaving to cook for a further 15minutes, remembering to stir every so often.
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18
By now, the pepper should have cooled enough to touch.
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19
Gently peel away the blackened skin and roughly chop up the flesh.
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20
Add this to the pan and stir in the chickpeas.
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21
With the lid now removed, continue to cook for a minute before turning off the heat and putting aside.
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22
Remove the couscous from the warm oven and use a fork or your hands to fluff and separate the grains.
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23
Add the basil and mint and combine.
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24
Finally season with salt and pepper and mix it into the aubergine mixture.
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25
Divide between the aubergine shells, allowing about a quarter of the mixture per shell.
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26
Reheat the oven and bake each shell for 10minutes.
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27
Once ready, place two halves on each plate, top with some basil leaves and serve.
