Summer Rice and Giant Cous Cous Stuffed Aubergine with Cumin, Parmesan and Cherry Tomatoes

Summer-Rice-and-Giant-Cous-Cous-Stuffed-Aubergine-with-Cumin,-Parmesan-and-Cherry-TomatoesCut the aubergine in half and scoop out the flesh keeping it as whole as possible. Dice into small pieces and keep the skins to reform later.

In a pan place one tablespoon olive oil, one clove of crushed garlic and a teaspoon of cumin seeds; panfry until the garlic is soft and add the diced aubergine and one or two sweet shallots.

Fry until coloured and then add one cup of cooked brown or other rice, and some pre-soaked giant cous cous. Draw off the heat and add a good amount of chopped fresh coriander, mint and basil and season well.

Add one finely diced red chilli and plenty of black pepper, juice and zest of one lemon and check the seasoning. Pile back into the shells of the aubergine and rub the skins with a little oil, place on heavy baking sheet and top with shaved parmesan, and halves of cherry plum vine tomatoes.

Leave to one side until 15/20 minutes before service and then place in a medium oven until the skins are soft and the top begins to brown. Serve with a green salad and lemon dressing with fresh herbs.