Serves 4 | Preparation/cooking time: 1 Hour 15 mins | Difficulty: medium | Cannot be frozen
Ingredients
For the aubergine parcels
2 large aubergines
120g dates, pitted, soaked in water for 10 minutes
160g feta, crumbled
80g pine nuts
2 tbsp chopped mint leaves
Olive oil, for brushing
For the couscous
250ml water
1 tbsp olive oil
1 tsp salt
160g couscous
2 large vine tomatoes, cored, seeded and chopped
2 tbsp mint leaves, finely sliced
To serve
2 shallots, halved
100ml red wine vinegar
1 tsp caster sugar
1 pinch saffron threads, soaked in hot water
4 tbsp olive oil
2 tbsp blanched almonds, chopped
1 large handful mint leaves
Method
1. Preheat the oven to 200°C.
2. To make the aubergine parcels, cut the aubergines into at least eight long strips, about 1.25cm thick. Line a large tray with kitchen paper and arrange the aubergine strips on top. Season both sides with salt, then set aside for 10 minutes.
3. Meanwhile, drain the soaked dates and roughly chop. Combine with the feta, pine nuts, mint and seasoning in a mixing bowl, stirring well.
4. Pat the slices of aubergine with kitchen paper to remove excess water. Spoon the feta filling on to the middle of four of the aubergine slices, folding the ends of the aubergine back over the filling in the centre. Wrap with the remaining slices of aubergine, perpendicular to the filled slices.
5. Brush the parcels with olive oil and season to taste. Arrange in a small roasting tray and roast for 25-30 minutes until golden brown.
6. To make the couscous, combine the water, olive oil and salt as desired in a pan. Bring to the boil, then stir in the couscous. Remove from the heat, cover, and set aside for 10 minutes.
7. After 10 minutes, fluff the couscous with a fork, then stir in the tomatoes, mint, and season to taste.
8. To serve, once the aubergine parcels are ready, remove from the oven and set aside.
9. Separate the shallots layers and place in a bowl. Warm the red wine vinegar with the sugar and a little salt in a small pan. Pour over the shallots and leave to sit for 5 minutes.
10. Stir the saffron threads into the olive oil in a small bowl.
11. Place a metal round on a serving plate and spoon the couscous into it. Remove the ring and place an aubergine parcel on top, sprinkling some chopped almonds on top.
12. Serve with the shallots, saffron oil and mint leaves as a garnish.
