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Couscous and Aubergine (Eggplant) on Croute

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“A stunning dish for Christmas.”

Ingredients Nutrition


  1. Heat oven to 220°C.
  2. Place couscous, apricots and raisins in a bowl and cover with stock. Mix and set aside.
  3. Heat grill Brush the aubergines with 2 tbsp of the oil and grill for 5 minutes each side. Set aside.
  4. Grill pepper until skin is charred and place in a plastic baggie. Leave to cool. When cool remove the skin halve, seeds and small dice.
  5. Heat remaining oil and cook onion and garlic for 5 minutes. Add cinnamon and coriander and fry for another minute, stirring constantly.
  6. Fluff up couscous and add the peppers, tomatoes, onion mix, almonds, parsley and seasoning (if desired).
  7. Place pastry on a floured surface and roll out a 12 inch square. Keep any trimmings.
  8. Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge.
  9. Place half the couscous mix over the cranberry mix and level off as much as possible (make sure to leave the border).
  10. Lay over half the aubergine slices and and half the goats cheese.
  11. Repeat again with the remaining couscous, aubergine and goats cheese.
  12. Top with the remaining cranberry sauce and brush with half the egg.
  13. Run a lattice cutter over the remaining half of the pastry leaving and inch border.
  14. Lift the lattice onto the filling and gently stretch until the two pastry borders meet and brush with the egg.
  15. Use the trimmings to make star shapes to decorate.
  16. Bake on the top shelf for 20 minutes until golden.
  17. Rest for 10 minutes before serving.

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