Flavour of the month: July

Aubergine couscous salad

A handful of mint leaves really brings this aubergine couscous salad alive. Vegetarians will love it, or try lamb cutlets for the perfect addition

Fast facts

  • Easy
  • Serves 2
  • Preparation time: 10 mins
  • Cooking time: 15 mins

Although it's technically a fruit (a berry, to be exact), the aubergine is used as a vegetable. It's native to South-East Asia, but is grown all over the world, and there are many different varieties, including the bulbous, glossy, deep purple zepplin-like types common to Mediterrean cuisine; the small, tubular Asian types; the small, plump and ivory examples (hence 'eggplant', its name in the United States and Australia); or the scarcely-bigger-than-a-pea varieties grown in Thailand.

All varieties share the same bland, mildly smokey flavour and flesh that's spongey when raw but soft when cooked. Aubergines are available all year round, but are at their best from late May through to mid October.

Ingredients

  • 1 large aubergine, sliced into 1cm rounds
  • 3 tbsp olive oil
  • 140g couscous
  • 225ml hot vegetable stock
  • 200g cherry tomatoes, halved
  • handful mint leaves, roughly chopped
  • 100g log firm goat's cheese, cubed
  • juice 1⁄2 lemon

Method

  1. Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season.
  2. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
  3. Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins.
  4. Mix the tomatoes, mint, goat's cheese and remaining oil together.
  5. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.
We've also got a recipe for the perfect summer dessert- raspberry and blueberry lime drizzle cake.

This recipe originally appeared on BBC GoodFood, where you can find more great seasonal ingredients, recipes and advice.