Baked aubergine with couscous and crème fraîche

This dish is my own recipe. All the flavours blend perfectly with each other. It takes 5 minutes to prepare and 25 minutes to cook.

The ingredients I used are:

• 1 aubergine

• 4 tbsp chilli oil

• Salt and pepper to taste

• 100g couscous

• 2 tbsp crème fraîche

• 4 cherry tomatoes

• Handful pomegranate seeds

I started by halving the washed aubergine and then criss-crossed both halves. I then smeared 2 tbsp chilli oil on each piece ensuring that the oil went in the gaps. I seasoned with salt and pepper to taste and then transferred the aubergine to a baking tray which I put in a pre-heated oven at 200°C for 20 minutes.

Whilst the aubergine was in the oven, I halved the tomatoes and prepared the couscous. Once the aubergine was ready, I transferred it to my serving plate and added 4 tbsp couscous on each piece, followed by the tomatoes, pomegranate seeds and crème fraîche. I garnished the baked aubergine with fresh mint leaves. Bon appétit!