Moroccan spiced aubergine and tomato with minted yoghurt dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

🍆 Tip the toasted cumin and coriander seeds into a pestle and mortar or a spice mill and roughly grind. Transfer the ground spices to a mixing bowl and add the olive oil, garlic, smoked paprika and cinnamon. Add the lemon juice, along with a little salt and pepper, stirring together to make a paste.

Step 2

🍆 Add the tomatoes and aubergine to the spice paste and toss until evenly coated. Set aside to marinate for an hour or so, or up to 12 hours in the fridge.

Step 3

🍆 While the vegetables are marinating, make the dressing by stirring together the yoghurt, mint and garlic in a small bowl. Season with a little salt and pepper and chill until needed.

Step 4

🍆 When you are ready to cook, fire up the barbecue ready for direct grilling or preheat a griddle pan on the hob.

Step 5

🍆 Thread the aubergine pieces onto four of the skewers, spacing them out so the heat can penetrate the pieces. Lay them on the grill or griddle and cook for around 10 minutes, turning once or twice. Thread the tomatoes onto the last two skewers, and lay them alongside the aubergines. Grill for another 10-15 minutes, until both are tender, rotating a few times as they cook.

Step 6

🍆 To serve, slide the cooked vegetables off the skewers onto a bed of couscous. Scatter over a little coriander and top with a generous spoon of the dressing.

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