The intense aromatic flavour of this Couscous Stuffed Aubergine shows the sheer versatility of our Ras El Hanout paste. Capturing the colour, vibrancy and aromas of a Moroccan souk, this paste makes any dish one to savour by bringing all the flavours of North Africa to your home.
how to create it
What you’ll need:
1 Aubergine
2 tbsp Olive Oil
50g Couscous
70ml Hot Water
1 small Red Onion, finely diced
2tbsp Creative Cook Ras El Hanout Paste
14g Sultanas
14g Pine Nuts
- Preheat oven to 200°C/180°C fan/Gas mark 6.
- Half an aubergine lengthways and place on a large baking tray. Drizzle with the oil. Cover with foil, then roast the aubergine in the preheated oven for 50 minutes until tender.
- Rehydrate the couscous in the hot water.
- In a saucepan, gently cook the red onion in Creative Cook Ras El Hanout Paste until softened. Add the couscous, sultanas and pine nuts and mix through.
- Carefully scoop the flesh out of the aubergine and add to the couscous mixture. Fill the aubergine halves with the mixture. Return to the oven for 8-10 mins until piping hot. Serve with a green salad.
TRY
Combine vegetable stock with Ras El Hanout paste & pour over browned chicken thighs and chopped vegetables. Then just place in the oven for a simple one-pot traybake.