Aubergines are so versatile and delicious. Stuffed with cous cous and chorizo is one of my favourite ways to eat them 🙂

Ingredients

• Aubergine – x 1pp
• Cous cous – I used Ainsley Harriott spice sensation cous cous – 50g pp
• Chorizo – 1/2 cup pp
• Edamame bean salad – I used a shop bought pre mixed edamame salad with other beans in – 2 tbsp pp
• Olive oil – 2 tbsp pp
• Salt & pepper – to taste
• Chilli rapeseed oil – 1 tsp

Make it

1. Pre-heat your oven to 180-190 degrees / gas mark 5-6
2. Wash and chop the aubergine in half
3. Score the insides of the aubergine with a knife in squares and around the edge to make it easier to take out the filling once it’s cooked
4. Pop in a roasting dish and drizzle olive oil over the aubergines and put them in the oven for 30 mins or until the insides are soft enough to be scooped out
5. Scoop out the insides and chop up on a chopping board
6. Pop the cous cous in a mixing bowl, add 80 ml of boiling water (this is for 1 person, adjust as necessary by following the instructions on the packet if you are cooking for more than 1), stir and then cover for 3-5 mins
7. Chop and fry the chorizo and add this and the insides of the aubergine to the cous cous
8. Add the edamame bean salad and mix it all up
9. Pop it back into the aubergine skins and in the oven for 5-10 minutes
10. Take out of the oven and drizzle with the chilli rapeseed oil if you like a bit of an extra kick 😉
11. Season with salt & pepper to taste

Enjoy! 🙂

With love, Tash x