Baked Aubergines with Saffron Yoghurt Dressing
4 heaped tbsp FAGE Total
½ tsp saffron
1 medium aubergine
2 tsp olive oil
1 lemon, juice & zest
300ml / ½ pt boiling vegetable stock
4 sundried tomatoes in oil, drained & chopped
50g Kalamata olives, chopped
3 spring onions, finely sliced
25g pine nuts
¼ teaspoon ground cinnamon
2 tsp lemon juice
1 large garlic clove, crushed
¼ tsp turmeric
Salt to taste
- Heat the oven to 190°C / 375°F / Gas Mark 5.
- Place the saffron in a bowl, add 2 tablespoons of hot water & allow to infuse.
- Leaving the stem intact cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion. Place in a shallow baking dish.
- Mix together the olive oil and lemon juice then brush over the scored surface of the aubergine.
- Bake uncovered for 25-30 minutes, until the flesh is tender.
- Put the couscous in a large bowl, pour over the boiling stock and leave to soak for 10 minutes until all of the stock is absorbed.
- Fluff the couscous with a fork, then stir the sultanas, tomatoes, olives, spring onions and pine nuts. Sprinkle with the cinnamon and toss well together.
- Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact.
- Chop the aubergine flesh and toss into the couscous mixture. Place the aubergine skins back in the baking dish and spoon the couscous mix into them, piling it up to hold a generous amount in each. Scatter any left over couscous mix around the edge of the dish.
- Return to the oven for 10 minutes to heat through.
- Beat the FAGE Total Yoghurt, saffron, lemon juice, garlic, turmeric and salt together to make the dressing. If the dressing is too thick, add a drop of water. You could also blend it together with a small mixer if you want it to be smooth.
- This dish can be eaten cold too, as a vegetarian main course or part of a meze.