Imam bayildi (stuffed aubergines)

• Aubergine4 aubergines
• Brown onions400 g
• Chopped tomatoes (tin)1 tin
• Garlic3 cloves
• Natural yoghurt300 g
• Couscous300 g
• Chickpeas (tin)1 tin

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Halve the aubergine lengthways, score the flesh in a criss-cross, brush with oil and roast cut-side up for 25 minutes.4 aubergines
2. Slice the onions and garlic (keep a little garlic back for the yoghurt). Fry slowly in 2 tablespoons of oil for 15 minutes until soft and sweet, then add the chopped tomatoes and a pinch of salt and cook for 5 minutes.400 g brown onions1 tin chopped tomatoes3 cloves garlic300 g natural yoghurt
3. Press down the soft aubergine flesh with a spoon, pile the onion mixture on top and bake for 15 minutes more.
4. Put the couscous in a bowl, cover with boiling water by 1 cm, cover with a plate and leave for 5 minutes. Warm the drained chickpeas and fork them through. Grate the remaining garlic into the yoghurt. Serve the aubergine with the couscous and garlic yoghurt.300 g couscous1 tin chickpeas

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