2cupsof crushed tomatoes plus 1 cup of water or red wine
Instructions
Preheat oven to 190C/275F.
Cut the top off the aubergine and cut it in half. Drizzle olive oil in a baking dish and place the aubergine cut side down in dish. Bake for approximately 25 minutes or until the aubergine is soft.
While the aubergines is roasting, mix the ground meat, raw couscous, onions, baharat, pomegranate molasses, mustard, parsley and pine nuts. Set aside.
When the aubergine is ready, turn the halves over and break up the aubergine flesh by cutting it with a knife, but do not cut through the skin on the other side.
Fill the aubergine halves with the meat mixture and cover with the crushed tomatoes and red wine.
Cover the baking dish with foil and bake for approximately 45 minutes until the couscous has plumped up.