STUFFED BABY AUBERGINES

Recipe Raphaella Frame-tolmie

House and Leisure Food - - WINTER WARMTH -

6 baby aubergines ½T smoked pa­prika a lit­tle salt, to taste 2T olive oil ½ cup cous­cous ½ cup veg­etable stock 2 gar­lic cloves, roasted,

peeled and crushed a few basil leaves, torn salt and milled black pep­per a hand­ful of mini

rosa toma­toes 50g boc­concini moz­zarella,

chopped into small pieces olive oil, for brush­ing a small hand­ful of

pars­ley, chopped

Serves 4

Pre­heat the oven to 200°C. Halve each of the baby aubergines and place them in a bowl with the pa­prika, salt and olive oil. Toss to coat and place each half, cut side down, on a bak­ing tray. Roast for 15 to 20 min­utes, then re­move from the oven and al­low to cool.

Place the cous­cous in a bowl and pour the stock into a small saucepan. Bring to the boil and pour the hot stock over the cous­cous, stir­ring with a fork un­til the cous­cous be­gins to swell. Cover the bowl with cling­film and leave to steam for 10 to 15 min­utes. Re­move the cling­film and fluff the grains up with the tines of a fork.

Us­ing a melon baller or tea­spoon, scoop the flesh out of each aubergine half, be­ing care­ful not to pierce the skin. Place the flesh in a bowl with the crushed gar­lic and stir through the cous­cous and torn basil leaves. Sea­son to taste with salt and pep­per.

Ar­range the aubergine shells on a bak­ing tray, and half fill each one with the cous­cous mix­ture. Stuff the baby rosa toma­toes and boc­concini on top of the cous­cous mix­ture, and brush olive oil over them. Re­turn to the oven for about five min­utes to heat through. Serve im­me­di­ately, gar­nished with chopped pars­ley.

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