Roasted stuffed aubergine with couscous and halloumi

This is an adaptation of the halloumi stuffed peppers dish I made a couple of weeks ago, simply using an aubergine instead of red peppers. It was nice and a good use for the aubergine that came in this week’s organic veg box, but I prefer the red pepper version to be honest.


1 aubergine
25g couscous
100ml vegetable stock
125g halloumi, cubed
olive oil

Cut the aubergine in half lengthways and score with a knife
Drizzle on some olive oil
Bake for 25 minutes at 200C
Meanwhile, pour the stock on to the couscous and leave for 10 minutes, then fork through
When the aubergine is ready, scoop out the flesh and chop roughly
Add the aubergine and the halloumi to the couscous, then pile the mixture equally between the two aubergine skins
Put back in the oven for 15 minutes

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1 comment

  1. That looks good, I love halloumi. Probably out of the two recipes I’d be more inclined to go for the pepper version rather than the aubergine one, but I suppose that’s just a matter of taste. They both look really nice, though.

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