INGREDIENTS

INSTRUCTIONS

Preheat the grill to high.
1 Halve 2 aubergines and 2 courgettes lengthways, scoop out the
centres and cook in boiling salted water for 4-5 minutes until
softened. Drain and refresh under cold water.
2 Place the couscous in a heatproof bowl, add 450ml/16fl oz boiling
water, stir then cover bowl with plastic film and allow to stand for
7 minutes, or until the couscous has absorbed the water.
3 To make the Dressing: Place 4 tbsp olive oil, white wine vinegar
and 1 tbsp antipasto in a mini food processor and process until
blended. Season.
4 Slice 1 courgette and 1 aubergine into 1cm thick slices, brush the
surfaces with olive oil then sprinkle with a little salt.
5 Heat a griddle pan, and when hot, add the vegetable slices and cook
for about 2-3 minutes on each side, or until marked and tender.
6 Finely chop the remaining courgette and aubergines. Heat 1 tbsp
olive oil in a saute pan, add the chopped vegetables and a pinch of
salt and cook for 3-4 minutes, or until softened.
7 Add the chopped mint, softened butter and 1 clove crushed garlic to
the couscous, season and mix together.
8 Spoon the couscous mixture into the softened aubergine and courgette
halves and place in a shallow roasting or baking tin.
9 Drizzle over 2 tbsp olive oil and season, place under the grill for
4-5 mins or until golden brown.
10 Lightly oil a timbale mould or ramekin dish, spoon in the remaining
couscous mixture and pat down. Mix together the breadcrumbs and
chopped parsley and tip onto a plate.
11 Roll the cheese in breadcrumb mix to coat, place on a baking sheet
and under the grill until the top of the cheese bubbles.
12 Heat a wok, add 1 tbsp olive oil, 1 clove crushed garlic and half
the spinach and cook quickly to wilt.
13 Spoon the wilted spinach onto a plate, sit the grilled cheese on
top and arrange the stuffed aubergine and courgette around the edge.
14 Pile the spinach onto a plate, drizzle over the dressing and serve
with the vegetables. Turn the couscous timbale out on a plate and
surround with the vegetables and antipasto.
Converted by MC_Buster.
Per serving: 796 Calories (kcal); 55g Total Fat; (61% calories from
fat); 11g Protein; 66g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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