Ingredients

• 1 aubergine
• 100g/3½oz couscous
• 1 cinnamon stick
• ¼ tbsp dried chilli
• 1 tbsp curry powder
• 1 tbsp garlic
• chopped
• 1 tsp ginger
• chopped
• 1 tomato
• seeded and diced
• 40ml/1½fl oz vegetable stock
• 2 tomatoes
• cut in half and sliced
• olive oil
• 1 tbsp pine nuts
• 1 tbsp poppy seeds
• yoghurt
• mint dressing
• mango chutney

Directions

• Preheat oven to 200C/400F/Gas 6.
• Roast the aubergine in a griddle pan on all sides until cooked through.
• Cut in half
• spoon out the flesh and reserve.
• Prepare the couscous by placing the cinnamon stick
• curry powder
• garlic
• ginger and diced tomato in an oven-proof dish with the couscous and vegetable stock. Cover and cook in the oven for 4 minutes.
• Spoon the aubergine flesh back into the shells and top with the couscous mixture. Place slices of tomato on top
• drizzle with olive oil and sprinkle on the pine nuts and poppy seeds.
• Finally place under the grill for 5 minutes and serve with a dollop of yoghurt
• mixed with mint dressing and smooth mango chutney.