Moroccan Couscous Stuffed Aubergine
1 Large aubergine
½ tbsp Al’Fez Harissa
½ Red onion
2 Garlic cloves
1 tbsp olive oil
1 tbsp salt
Salt & pepper for seasoning
Coriander for garnish
Preheat oven at 180 degrees. Slice aubergine in half and cover flesh in salt, leave to stand for 10 minutes. Meanwhile, prepare Al’Fez Moroccan Spiced Couscous as instructed on the pack.
Wipe salt from aubergine and score a line around the flesh of the aubergine 1cm from the edge and scoop out inner flesh. Finely chop inner of aubergine. Fry in oil with garlic and chopped onion until soft. Add Couscous and Harissa, season with salt and pepper and fry for a further 1-2 minutes. Place mixture into aubergine skins and top with breadcrumbs, bake for 15 minutes in the oven.
Serving Suggestion: Serve with grilled meats, salad and garnish with chopped coriander