Baked Aubergines Stuffed with Aromatic Couscous, with Yogurt and Coriander Dressing

• medium aubergine↗1
• olive oil↗2 tsp
• lemon↗сік 1 і цедра ½

  juice of 1 and zest of ½

• couscous↗100 g
• hot vegetable broth300 ml

  ½ cup

• dried apricots (ready to eat)↗85 g

  coarsely chopped

• sun‑dried tomatoes↗4

  in oil, drained and chopped

• green onion↗3

  thinly sliced

• pine nuts↗25 g

  toasted

• ground cinnamon↗щіпка
• Greek natural yogurt↗4 tbsp

  (with a heap)

• lemon juice2 tsp
• large garlic clove↗1

  minced

• ginger↗невелика паличка

  finely chopped

• corianderжменя

  coarsely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (convection 170 °C, gas 5). Without cutting off the stem, slice the aubergine lengthwise in half, then make deep crosswise cuts in the flesh. Transfer the halves to a shallow baking dish, brush the cuts with olive oil, add lemon juice and zest, sprinkle with freshly ground black pepper, and bake uncovered for 25‑30 minutes until the flesh is tender.

2. 2

   While the aubergines bake, place the couscous in a large bowl, pour boiling water (or hot vegetable broth) over it and let it soak for 10 minutes until all liquid is absorbed. Fluff with a fork, then add the chopped dried apricots, sun‑dried tomatoes, finely sliced green onion, toasted pine nuts, a pinch of ground cinnamon, and mix thoroughly.

3. 3

   Remove the aubergines from the oven, gently scoop out the flesh with a spoon, trying to keep the skin intact. Chop the flesh and add it to the couscous mixture, stir. Return the aubergine shells to the dish, fill them with the couscous, packing the filling. Sprinkle any remaining couscous around the edges of the dish.

4. 4

   Return the dish to the oven for another 10 minutes to heat through while you prepare the sauce. In a bowl, combine Greek yogurt, lemon juice, minced garlic, finely chopped ginger, and coarsely chopped coriander; add a splash of water if the sauce is too thick. Serve the aubergines, arranging the loose couscous around them, drizzle with the yogurt sauce and garnish with a mix of leaf salads.