Aubergine Delight: Stuffed with Spinach and Couscous
If you’re looking for a delectable and wholesome vegetarian dish, look no further – Aubergine Stuffed with Spinach and Couscous is a delightful recipe that combines the rich flavor of aubergines with the nutritious goodness of spinach and couscous. This dish is not only irresistibly delicious but also a feast for the eyes with its vibrant colours and enticing aroma. Let’s dive into the recipe and create a culinary masterpiece that will impress your family and friends.
Ingredients:
– 2 large aubergines
– 1 cup couscous
– 2 cups vegetable stock
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 200g fresh spinach, chopped
– 1 red bell pepper, diced
– 1 tsp cumin powder
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup pine nuts
– 1/4 cup feta cheese, crumbled
– Fresh parsley, chopped for garnish
– Olive oil
Preparation:
1. Prepare the Aubergines: Preheat the oven to 200°C (gas mark 6). Cut the aubergines in half lengthways and scoop out the flesh, leaving a 1cm border. Chop the scooped-out flesh finely and set aside.
2. Cook the Couscous: In a saucepan, bring the vegetable stock to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 10 minutes until all the liquid is absorbed. Fluff the couscous with a fork to separate the grains.
3. Saute the Vegetables: In a large pan, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened. Add the diced bell pepper and chopped aubergine flesh. Cook for a few minutes until the vegetables are tender.
4. Combine Ingredients: Stir in the cumin powder, paprika, salt, and pepper. Add the chopped spinach and cook until wilted. Finally, add the cooked couscous, pine nuts, and crumbled feta cheese. Mix well to combine all the ingredients.
5. Stuff the Aubergines: Place the hollowed-out aubergine halves in a baking dish. Drizzle with olive oil and season with salt and pepper. Fill each aubergine half with the spinach and couscous mixture, packing it tightly.
6. Bake and Serve: Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes, or until the aubergines are tender. Remove the foil and bake for an additional 10 minutes to brown the tops slightly.
7. Garnish and Enjoy: Once done, sprinkle the stuffed aubergines with chopped parsley for a fresh burst of flavour. Serve hot and enjoy this delightful and nutritious dish with your favourite accompaniments.
This Aubergine Stuffed with Spinach and Couscous recipe is a perfect meal for vegetarians or anyone looking to add more plant-based goodness to their diet. The combination of hearty aubergines, nutrient-rich spinach, and flavourful couscous creates a harmonious blend of textures and tastes that will leave you craving for more. Give this recipe a try and impress your loved ones with a dish that is as visually appealing as it is delicious.