Roasted Aubergine With Couscous Filling and Feta Cheese

Ingredients:

1 larger aubergine

50 g couscous
2 stripes prosciutto ham, chopped roughly
1/3 cup feta cheese, crumbled
Handful dried apricots, chopped
Handful pine nuts
Bunch of fresh mint leaves, finely chopped
Pinch of cinnamon powder
Pinch of grained nutmeg or powder
1 tbsp virgin olive oil
salt&pepper
*

Tasty not only summer meal with a bit of exotic Arabic feel to it. Wash the aubergine and prick it couple of times with a fork, place it whole on a baking paper in a baking pan and bake in oven at cca 200C for about 15 minutes. Meanwhile place couscous in a bowl and pour boiling water over so that it just covers the amount, put a lid over and let it rise. Take out the aubergine and cut it in half. Scoop out the soft inside but be careful not the penetrate the sides. Chop it finely and add it to the already risen couscous along with chopped prosciutto ham, apricots, mint leaves, pine nuts, olive oil and season with salt, pepper, cinnamon and nutmeg. Stir all together and fill the aubergine with the mixture. Sprinkle with crumbled feta cheese, put back into oven and bake for another 10 minutes or so until the cheese starts to brown. Serve on a bed of salad leaves and optionally with white yogurt dressing which can be made from Greek yogurt with salt, pepper, dash of lemon juice, chopped fresh mint and coriander leaves. If you prefer vegetarian version, just omit the prosciutto ham.
Bon Appetit!