|February 2016: Photos at last! I can't believe I never posted photos. We eat this dish a lot. This time I used cherry tomatoes as we had a few punnets. I just simmered the topping until the tomatoes were soft.|
I just love aubergines - and this is one of my favourite ways to prepare them as this dish is delicious hot or at room temperature. When served cold it can be prepared in advance, for example for a summer lunch or BBQ. I ususally serve the hot version with couscous but it also tastes great with warm crusty bread. For the
Depending on your appetite and the size of the aubergines, use either 1/2 an aubergine or a whole aubergine per person.
2 large aubergines
2-3 mixed peppers (or any colour you prefer)
1 tin of chopped tomatoes (in thick juice, if available)
1 large onion, halved and sliced
2 fat garlic cloves, finely sliced
1 tsp. freshly ground cumin
freshly ground black pepper
extra virgin olive oil
1 bunch of fresh coriander, coarsely chopped
250 g couscous
a little sea salt
500 ml boiling water
fresh herbs, chopped (optional)
1. Heat a good lug of olive oil in a large non-stick pan. Cut the aubergines length-ways and cut the flesh in a coard criss-cross pattern.
2. Fry the aubergines cut-side down until golden. Remove, season with pepper and a little salt and place cut-side up into a roasting tray.
3. Add more olive oil to the frying pan and sauté the onions, garlic and cumin for a couple of minutes.
4. Add the peppers to the pan and keep sautéing for a nother 3 minutes.
5. Season the vegetable with pepper and salt.
6. Add the chopped tomatoes and bring to the boil.
7. Take off the heat and stir in half the coriander.
8. Heap the mix onto the aubergine haves and cover the roasting tray with tin foil.
9. Bake in a pre-heated oven at gas mark 5-6/175-200° C for approx. 45 minutes or until the aubergines are soft.
10. With about 15 minutes of cooking time to go boil the kettle and soak the couscous in a bowl covered with a lid. If using fresh herbs mix them in before serving.