Smoky Ratatouille Stuffed Courgette
with Italian Style Cheese and Herby Couscous
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
2 unit(s)
Courgette
(May contain Celery)
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
20 grams
Vegetable Stock Paste
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
1 sachet(s)
Smoked Paprika
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Meanwhile, trim the aubergine, then cut into roughly 2cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the courgettes lengthways, then use a spoon to carefully scoop out the core until 1cm remains on all sides (keep the scooped out core for later, it will get fried off in the ratatouille).
Place the hollowed out courgettes on a lined baking tray, drizzle with oil and season with salt and pepper.
Bake on the middle shelf of your oven until softened, 10 mins.
Meanwhile, put the couscous in a large bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in half the vegetable stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
After 10 mins, remove the courgettes from the oven and set aside for now.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.
Add the garlic and scooped out courgette core and fry for another 2-3 mins.
Stir in the passata, mixed herbs, smoked paprika, sugar and water for the sauce (see pantry for both amounts) and remaining vegetable stock paste.
Bring to the boil then lower the heat and simmer until thickened, 4-5 mins.
Meanwhile, heat your grill to high.
Once the sauce has thickened, remove from the heat and stir in the butter (see pantry for amount) and half the Italian style cheese. Season with salt and pepper. Once ready, stir the roasted aubergine into the sauce.
Fill the roasted courgette halves with as much of the ratatouille as you can (you will use the rest later, so don't worry it it doesn't all fit in).
Sprinkle on the remaining cheese then pop them under the grill until the cheese is golden and bubbling, 5-6 mins.
Meanwhile, fluff the couscous up with a fork and stir in most of the parsley. Season with salt and pepper.
When everything's ready, share the couscous out between your serving bowls.
Spoon on any leftover ratatouille then lay the stuffed courgette on top.
Garnish with a pinch of the remaining parsley.
Enjoy!
