Recipe

Spiced Aubergine with Pistachio Mint Couscous

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Spiced Aubergine with Pistachio Mint Couscous

Med Salads are right up anyone's alley and with the change of season we know just how to showcase them....introducing our humble but lovely spiced baked aubergine with honey and mustard grape tomato, pistachio and avocado couscous salad.


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Ingredients to serve 2

  • 2 x Aubergines - sliced down its length into thin slices
  • 5g x DD Spice Mix - dukkah
  • 150g x Cherry Tomatoes - halved
  • 1 x Avocado - halved, pip removed, peeled and diced
  • 5g x Mint - leaves pulled from stem
  • 150g x Couscous
  • 1 clove x Garlic - finely grated
  • 1 tbsp x Dijon Mustard
  • 1 tbsp x Honey
  • ½ x Lemon - zested and halved for juicing
  • 10g x Pistachios - crushed
  • 50g x Feta - gently crumbled
  • 1½ cups x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Aubergines - sliced down its length into thin slices
  • 10g x DD Spice Mix - dukkah
  • 300g x Cherry Tomatoes - halved
  • 2 x Avocado - halved, pip removed, peeled and diced
  • 10g x Mint - leaves pulled from stem
  • 300g x Couscous
  • 2 cloves x Garlic - finely grated
  • 2 tbsps x Dijon Mustard
  • 2 tbsps x Honey
  • 1 x Lemon - zested and halved for juicing
  • 20g x Pistachios - crushed
  • 100g x Feta - gently crumbled
  • 3 cups x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and boil a kettle of water for use in Step 2.

Washing Instruction

Wash your hands, cherry tomatoes, lemon and aubergine well. Rinse your mint thoroughly and drain on a paper towel.

Gino's Tip

Salt your aubergine slices once you're done prepping, and allow them to stand for 2-3 minutes. By salting your aubergine and removing the excess liquid with a dry kitchen towel, you're shortening its cooking time and maximise its sweet roasted flavour.

Step 1 - Dukkah Roasted Aubergine

Rub your sliced aubergine with olive oil, and place onto an oven tray in a single layer, drizzle with a bit more olive oil and season with salt, pepper and your DailyDish Spice Mix. Pop into your oven for 18-20 minutes until tender and lightly browned.

Step 2 - Grape Tomato and Feta Couscous

Place your couscous and boiling water into a medium mixing bowl, cover with cling film and set aside. The couscous will cook to perfection in about 7-8 minutes. Once your couscous is done, fluff and loosen the grains with a fork and season with salt and pepper. Now mix through your halved cherry tomatoes, crumbled feta cheese and mint.

Step 3 - Garlic and Lemon Dressing

Whisk together your grated garlic, dijon mustard, honey, lemon zest and juice along with a good few glugs of olive oil. Taste and season with salt and pepper.

To Serve

Dress your grape tomato and feta couscous with your garlic and lemon dressing, divide amongst your servings and top with your dukkah roasted aubergine, diced avocado and crushed pistachios.

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