Greetings, fellow culinary adventurers! Today, I’m thrilled to bring a taste of the Mediterranean right to your kitchen with a delicious dish that screams sunshine, sea breezes, and vibrant market stalls. We’re diving into the delightful world of Stuffed Aubergines with Couscous and Mint Yogurt Dressing—an ideal meal to lift your spirits, no matter the time of year.
Growing up, aubergines were a staple in my kitchen as a child, and their versatility continues to amaze me. They soak up flavors beautifully, offering a luscious layer of texture that transforms any dish into something special. When stuffed and roasted, they become a wonderful vessel for carrying bold flavors, making them a go-to for a satisfying, meatless meal.
Let’s talk about the star of this recipe—the humble aubergine. When roasted, it becomes superbly tender. It’s like a blank canvas, ready to embrace the colorful and aromatic stuffing of couscous, vegetables, feta, and of course, olives. Yes, those gloriously briny nuggets that add an irresistible richness and flare to our dish.
And let’s not forget the couscous! Light and fluffy, it absorbs all the surrounding flavors like a dream, while providing a perfectly contrasting texture to the soft aubergine shell. Tossed with sautéed veggies and tangy feta cheese, this gorgeous filling is loaded with taste and texture to create a symphony in every bite.
As with any Mediterranean-inspired dish, the touches of zestful spices like cumin and smoked paprika lift the flavors to new heights. They conjure that familiar breeze of holiday destinations and sun-soaked streets that linger long after the plates have been cleared.
To finish, we’ve prepared a refreshing mint yogurt dressing. It’s every bit as cooling and delightful as a sea breeze on a warm day. The combination of fresh mint, creamy yogurt, and a hint of lemon adds the perfect summery twist, drizzled over our stuffed aubergines just before serving. Trust me; you won’t want to skip this step.
Whether you’re dining al fresco with family or treating yourself to a cozy night in, these stuffed aubergines make for a perfect dish to transport your senses and escape to sunnier climes—even if it’s just for dinner.
As you embark on this culinary journey, feel free to get creative. Perhaps add a handful of pine nuts for crunch or some chopped parsley for extra freshness. The Mediterranean invites improvisation, after all!
I hope this recipe brings a smile to your face and transports you to your own piece of paradise. I can’t wait to hear how it goes, so do drop a comment and share your thoughts. Until next time, happy cooking and bon appétit!
Ingredients
– 2 large aubergines
– 200g couscous
– 300ml vegetable stock
– 1 small red onion, finely chopped
– 1 red bell pepper, diced
– 2 tomatoes, chopped
– 100g feta cheese, crumbled
– 50g black olives, sliced
– 2 tablespoons olive oil
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 150g Greek yogurt
– 2 tablespoons fresh mint, finely chopped
– 1 tablespoon lemon juice
– 1 clove garlic, minced
Method
1. Preheat your oven to 200°C (390°F).
2. Cut the aubergines in half lengthwise and scoop out the flesh, leaving about a 1 cm border to create a shell. Chop the removed flesh and set it aside.
3. Drizzle 1 tablespoon of olive oil over the aubergine shells, then season with salt and pepper. Place them on a baking tray and roast in the oven for 20-25 minutes until they are tender.
4. While the aubergines are roasting, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped red onion, bell pepper, and the chopped aubergine flesh. Sauté for 5-7 minutes until the vegetables are soft.
5. Add the chopped tomatoes, ground cumin, and smoked paprika to the pan. Cook for another 3-4 minutes, stirring occasionally.
6. In a separate bowl, combine the couscous with the hot vegetable stock. Cover with a plate and let it sit for 5 minutes to steam. Fluff the couscous with a fork once done.
7. Mix the cooked vegetables, crumbled feta cheese, black olives, and couscous in a large bowl. Season with salt and pepper to taste.
8. Remove the aubergine shells from the oven and fill them with the couscous mixture, pressing down gently to pack it in.
9. Return the stuffed aubergines to the oven and bake for an additional 10-15 minutes until they are heated through.
10. Meanwhile, combine the Greek yogurt, fresh mint, lemon juice, and minced garlic in a small bowl. Mix well to make the mint yogurt dressing.
11. Once the stuffed aubergines are done, remove them from the oven and let them cool slightly. Drizzle the mint yogurt dressing over the top before serving.
12. Serve warm, garnished with extra mint leaves if desired.
