Stuffed Aubergine Halves Recipe

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Ingredients:

Serving

2 aubergines
2 tbsp olive oil
1 yellow pepper , deseeded and finely chopped
1 courgette, finely diced
1 bunch spring onion, finely chopped
1 tsp ground cumin
2 medium tomatoes, halved , deseeded and chopped
100 g couscous

Directions:

Preheat oven to 180°C/350°F.
Halve aubergines and scoop out all but 1 cm of the flesh.
Turn shells upside down on an oiled baking tray, bake for 25 minutes.
Finely chop scooped-out aubergine flesh.
Heat oil in a frying pan over medium heat. Add aubergine flesh, pepper, courgette, spring onions and cumi. Season and fry for 4-5 minutes, stirring occasionally. Stir in tomatoes and remove from heat.
Place couscous in a bowl and pour over 100 ml of boiling water. Stir couscous into aubergine mixture and pile mixture into aubergine halves. Return to the oven for 5 minutes to warm through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.67 Kcal (765 kJ)
Calories from fat	66.29 Kcal
		% Daily Value*
Total Fat	7.37g	11%
Sodium	7.99mg	0%
Potassium	305.57mg	7%
Total Carbs	24.99g	8%
Sugars	1.93g	8%
Dietary Fiber	2.5g	10%
Protein	4.5g	9%
Vitamin C	94.9mg	158%
Iron	0.6mg	4%
Calcium	24.9mg	2%

Amount Per 100 g
Calories	126.61 Kcal (530 kJ)
Calories from fat	45.95 Kcal
		% Daily Value*
Total Fat	5.11g	11%
Sodium	5.54mg	0%
Potassium	211.8mg	7%
Total Carbs	17.32g	8%
Sugars	1.34g	8%
Dietary Fiber	1.73g	10%
Protein	3.12g	9%
Vitamin C	65.8mg	158%
Iron	0.4mg	4%
Calcium	17.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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