Coconut Couscous Stuffed Aubergine

Here is a a recipe for all you veggie's out there!

The flesh of these aubergines have been fried and mixed in with couscous that has been boiled in coconut milk, to create a creamy dish that tastes as though it should be bad for you...but it's not! I have added sweetcorn and spinach to my filling but test out some others - why not try sun-dried tomatoes and peas?

Ingredients:

(Serves 1)

- 1 aubergine

- 80g sweetcorn

- 35g couscous

- ½ can coconut milk

- 2 handfuls of spinach

- oil (I use coconut oil spray)

- salt & pepper

Method:

1. Preheat the oven to 180 degrees

2. Slice the aubergine in half, then scrape out the flesh (don't throw it away!), so you are left with two empty aubergine shells.

3. Place the empty shells facing down on a baking tray lined with foil, drizzle over some oil and place in the oven for 10-15mins until they have softened.

4. Meanwhile add the couscous to a saucepan with the coconut milk and allow this to boil over a medium heat for 5mins.

5. Whilst the couscous is cooking, fry the aubergine flesh in a pan with some oil until it's softened.

6. Reduce the heat of the pan and add the couscous and coconut milk along with the spinach and sweetcorn. Simply mix everything through, season well with salt and pepper, then remove the pan from the heat.

7. Take the aubergine shells out of the oven and simply stuff them!

#main