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Before starting this Couscous-Stuffed Aubergines recipe, make sure you have organised all the necessary ingredients.
Cut the aubergines in half lengthwise...
... then score the flesh in a criss-cross pattern.
Season with salt...
... and lemon juice.
Bake in a fan-assisted oven at 210°C (gas 6-7) for about 20 minutes.
For the couscous stuffing: Cook the couscous in boiling water.
Chop the dried tomatoes and apricots.
Chop the onions and parsley.
Place all the ingredients in a large bowl...
... as well as the cooked couscous...
... and combine. Adjust the seasoning if needed.
Take the aubergines out of the oven...
... then scoop out the flesh, using a tablespoon.
Make sure not to tear the skin of the aubergine halves.
Chop the aubergine flesh into coarse dices...
... then add to the stuffing preparation.
Combine and season to taste.
Scoop the stuffing inside the aubergines...
... and arrange them on a baking tray.
Cook in a fan-assisted oven at 210°C (gas 6-7)...
... for about 15 minutes. until golden.
For the dressing: Organise all the necessary ingredients.
Finely chop the parsley.
Grate the zest of one lemon...
... and grate one clove of garlic.
Season with salt and ground pepper.
Add the unsweetened yoghurt...
... and combine the ingredients.
Serve these stuff aubergines hot or cold, with the yoghurt dressing on the side.
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