Stuffed Aubergine with Couscous & Chorizo

Ingredients

Directions

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Steps

1

Pre-heat the oven on CONVECTION 220ºC with enamel shelf on lower level.

2

Carefully remove the enamel shelf from the oven using oven gloves. Place the whole aubergines on the shelf and cook on CONVECTION 220ºC for 15-20 minutes. or until soft.

3

Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and chop finely and place the aubergines on the glass tray.

4

Place the couscous in a bowl with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for 5 minutes.

5

Add the onion and chorizo to a bowl, cover and cook on HIGH MICROWAVE for 3 minutes. Then add to the couscous with the aubergine flesh, pepper, tomatoes and herbs.

6

Mix well and season. Spoon into the aubergine halves and place in the oven in the lower shelf position.

7

Cook on 180ºC and simmer microwave for 10-12 mins.

Enjoy

Stuffed Aubergine with Couscous & Chorizo

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Ingredients

Adjust Servings:
2 Large Aubergines
100 g Couscous
2 tbsp Lemon Juice
1 Red Onion chopped
100 g Chorizo cut into small chunks
1 Roasted Red Peppers (Jar) sliced
2 Vine Ripe Tomato skinned, seeded and chopped
1 tbsp Parsley
1 tbsp Fresh Chopped Mint
1 tbsp Coriander chopped

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