CookEat Recipe
Steamed Tomato and Aubergine with Coriander
Steamed tomato and roasted aubergine are folded with couscous, paprika, coriander and plain yogurts. Serve warm in golden baked filo cups.
Method
Steps
Step 1
Heat the oven to 200°C. Dice the aubergine into 1 cm pieces, toss with 30 ml olive oil and roast for 20–25 minutes until tender. Wash and quarter the tomatoes and steam in a shallow heatproof dish in a covered steamer above 500 ml boiling water, with the dish clear of the water, for 4–6 minutes until just softened; drain excess liquid.
Step 2
Weigh instant couscous dry and pour over the remaining 180 ml boiling water, cover and leave for its full packet standing time, about 5–10 minutes. Fluff and fold with the warm tomatoes and aubergine, paprika and ground coriander.
Step 3
Lower the oven to 180°C. Brush thawed filo with the remaining 30 ml oil, stack in three layers and cut into squares. Press into twelve standard muffin wells to form cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Combine the natural yogurt and plain unsweetened yogurt and gently fold through the warm couscous off the heat. Divide into the baked filo cups and serve immediately in six portions of two cups each.
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