Ingredients

• 2 aubergines, halved
• 45ml (3tbsp) olive oil
• salt and freshly ground pepper
• 50g (2oz) couscous
• 75g (3oz) button mushrooms
• 50g (2oz) pine nuts, lightly toasted
• 8 sprigs basil
• 8 sprigs parsley
• 4 sun-dried tomatoes in oil, drained and coarsely chopped
• 4 spring onions, chopped
• 50g (2oz) pitted black olives
• 1 clove garlic, crushed

For the crème fraîche dressing:

• 150g (6oz) crème fraîche
• grated rind and juice of 1 lime
• 30ml (2tbsp) pesto sauce

Tools

• Kitchen Machine
• Food Processing Attachment

Method

1. Preheat the oven to 2200C/4250F/Gas 7. Cut the aubergines in half, score the flesh and cut around the edges of each aubergine in half, without damaging the skins.
2. Brush with half the olive oil, place on a baking sheet, sprinkle with salt and bake for 15-20 minutes or until the flesh is soft and tender. Reduce the oven to 1900C/3750C/Gas 5.
3. Place the couscous in a bowl and pour over 150ml (¼ pint) boiling water. Set aside to puff up.
4. Using the food processing attachment fitted with the thick slicing blade, slice the mushrooms. Fit the knife blade, add half the pine nuts with the basil and parsley and process until chopped.
5. Mix into the couscous with the sun-dried tomatoes, spring onions, pitted olives, whole pine nuts and garlic. Scoop the flesh out of the aubergines and chop finely using the knife blade. Stir into the couscous mixture and divide between the aubergine shells.
6. Place the aubergines in a shallow dish, sprinkle with the remaining oil and bake for 15 minutes.
7. Meanwhile mix the crème fraîche, grated lime rind and juice together. Swirl the pesto sauce through the crème fraîche mixture and serve as an accompaniment to the stuffed aubergines. 

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