This spicy stuffed aubergine recipe uses harissa and plenty of fragrant herbs to turn an easy bake into something very special
- 45g couscous
- 1 small aubergine, halved lengthways
- Olive oil spray
- 1tsp harissa paste
- 1 garlic clove, crushed
- 2 spring onions, finely chopped
- 2 dried apricots, chopped
- ½tsp ground coriander
- 100g canned chickpeas, rinsed
- ½tbsp chopped walnuts
- 2tbsp chopped fresh mint leaves, plus extra leaves, torn, to garnish
- 2tbsp lemon juice
- 1tbsp grated reduced-fat cheddar
- Heat the oven to 200°C/fan 180°C/gas 6. Put the couscous in a bowl and pour in 75ml boiling water. Cover and leave to stand for 5 min or until the water has been absorbed.
- Meanwhile, cut away the flesh from inside the aubergine halves using a small sharp knife, leaving a 1cm thick layer in the skins, then scoop out with a spoon. Dice the flesh.
- Heat a non-stick frying pan over a medium heat and spray with olive oil. Add the diced aubergine flesh, harissa paste, garlic and spring onions. Cook for 3–4 min until soft.
- Remove the frying pan from the heat. Add the couscous with the last of the ingredients, except the cheese. Mix well, then spoon into the skins and sprinkle with the cheese.
- Put the stuffed aubergine halves into a small baking dish. Pour a little boiling water into the dish around the aubergine to just cover the base. Bake for 20 min or until the aubergine is tender and the topping is golden. Serve garnished with extra chopped mint.