Imam bayildi-style stuffed aubergines

• Aubergine2
• Brown onions200g
• Garlic (4 bulbs, approx 40 cloves)3
• Chopped tomatoes (400g tin)1
• Clear honey5g
• Couscous200g
• Greek-style natural yoghurt100g
• Vegetable oilstore cupboard30ml

Plus salt and pepper. About £2.60 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Halve 2 aubergines lengthways, score the flesh, brush with 1 tbsp oil and roast cut-side up for 20 minutes.

3. 3

   Slowly fry 2 sliced onions in 2 tbsp oil for 10 minutes. Add 3 crushed garlic cloves, 1 tin chopped tomatoes and 1 tsp honey and simmer for 10 minutes.

4. 4

   Press down the aubergine flesh, pile the tomato mixture on top and roast for 20 minutes until very soft.

5. 5

   Put 200g couscous in a bowl, pour over 260ml boiling water, cover for 10 minutes and fluff. Serve with the aubergines and the 100g yoghurt.