Aubergine Meze Recipe | olivemagazine

Ingredients

• 700g baby aubergines halved lengthways
• 2 tbsp olive oil plus extra for the couscous
• 500g giant couscous
• 1 litre vegetable stock
• 2 lemons zested and juiced
• a small bunch mint chopped
• a small bunch dill chopped
• 2 x 200g tubs hummus
• 150ml natural yogurt
• 4 large roasted red peppers from a jar chopped
• 4 tbsp pomegranate molasses
• 200g block feta crumbled
• 4 tbsp pine nuts toasted
• warmed to serve mini pittas