• Serves: 2 people
  • Prep time: 30 minutes
  • Cooking time: 10 minutes
    • British

    Marinated Aubergine Steaks with Jewelled Couscous

    Recipe Information

    Ingredients
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    Aubergine Steaks:
    1 Aubergine

    4 tbsp Olive Oil

    3 tbsp Solesta Balsamic Vinegar

    2 Garlic Cloves (crushed)

    ½ tsp Salt

    ½ tsp Pepper

    1 tsp Stonemill Crushed Chilli Flakes

    ½ Lemon (zest)

     

    Jewelled Couscous:
    250g The Foodie Market Couscous

    300ml Quixo Vegetable Stock (boiling)

    50g Flaked Almonds

    60g Dried Fruit (dried cranberries, raisins, sultanas, apricots)

    80g Pomegranate seeds

    Small handful of Flat Leaf Parsley

    1 tbsp Freshly Chopped Mint

    ½ Lemon (juiced)

    1 Orange (zest)

    2 tbsps Olive Oil 

    Method

    Slice the Aubergine length ways into 1cm slices to create aubergine ‘Steaks’ (about 4 slices).

    Mix the ingredients for the marinade and then cover the aubergine and leave marinate for 15 minutes.

    In the mean time pour the boiling stock over the couscous and cover with cling film then leave for 5 minutes until the couscous is fluffy and has absorbed all the liquid.

    Drizzle over the oil, lemon juice and then sprinkle the herbs, dried fruit, almonds and orange zest.

    Stir until well combined and top with the pomegranate seeds and leave to one side.

    When the aubergine has marinated heat a griddle pan and griddle the aubergine steak for 5 minutes on each side.

    Serve the aubergine steaks with the couscous.

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