RecipeRon Nussey

Ottolenghi's Aubergine Cous Cous - Sweded

RecipeRon Nussey
Ottolenghi's Aubergine Cous Cous - Sweded

This recipe is a ‘sweded’ version of the Ottolenghi one you can see here...
Ingredients or 2 people:

2 aubergines
Olive oil
2oog of cous cous
1 vegetable stock cube
1 pomegranate
Greek yoghurt
1/2 a lemon
1 clove of garlic (or more if you like)
Salt & pepper
1 packet of rocket or other green salad

Instructions:

  1. Cut aubergine into 1cm slices
  2. Drizzle with olive oil and some salt/pepper and place in the oven at 200c for 30-40 minutes, or until it’s soft
  3. Take half a tub of greek yoghurt, add juice of 1/2 lemon plus crushed garlic and salt/pepper
  4. Boil 300ml of water, mix with the stock cube then pour onto the cous cous, covering for 5 minutes.
  5. Take the seeds out of the pomegranate
  6. Finally, bringing all the ingedients together: start with the rocket/green salad on the plate, add the cous cous, then the aubergine on top, followed by the yoghurt and a sprinkling of pomegranate
  7. Enjoy your sweded, easy quick Ottolenghi-style recipe*

* Does not contain swede