Mediterranean Stuffed Aubergines

Makes 12


  • 80g couscous
  • 4 medium aubergines
  • 25g pine nuts, toasted
  • Handful black olives, roughly chopped
  • 50g feta cheese, crumbled
  • 50g sun-dried tomatoes, roughly chopped
  • 2 tbsp basil leaves, finely chopped


  1. Preheat the oven to 200°C/Gas 6.
  2. Place the couscous in a bowl and cover with 125ml of boiling water. Stir and leave to stand for 10 minutes.
  3. Cut the aubergines into 3 widthways. Hollow out each chunk (being careful not to go all the way through the bottom) and stand them upright in an ovenproof dish.
  4. Roughly chop the removed centres of the aubergine chunks and set aside.
  5. To make the stuffing, stir the couscous with a fork to break it up and mix with 30g of the chopped aubergine, the pine nuts, black olives, feta, sun-dried tomatoes and basil leaves.
  6. Fill the hollowed out aubergines with the stuffing and bake in the oven for 15 minutes.