Spicy filled eggplant

Serves: 1

Time to make: 25 mins

Ingredients

25g (2 ½ tablespoons) couscous
1 small eggplantaubergineX
spray oil
1 teaspoon harissa
1 teaspoon minced garlic
1 spring onion, chopped
3 dried apricot halves, chopped
½ teaspoon ground coriandercilantroX
⅓ cup canned no-added-salt chickpeagarbanzoXsgarbanzosX, drained
1 tablespoon walnuts, chopped
3 tablespoons chopped fresh mint
2 tablespoon lemon juice
¼ cup grated Edam cheese

Instructions

Stay Awake

1 Preheat oven to 190°C. Place couscous in a bowl and pour over 1/3 cup boiling water and leave for a few minutes for grains to absorb the water.

2 Meanwhile, halve and cut the centre out of eggplant, leaving the vegetable case, and dice. Fluff up couscous. Heat a pan with a little oil spray and cook eggplant with harissa, garlic and spring onion for a few minutes. Add remaining ingredients, except cheese, and mix well.

3 Spoon couscous into the eggplant case. Sprinkle with cheese. Place stuffed eggplant in an ovenproof dish. Pour a little boiling water around it. Bake in the oven for 15-20 minutes. Serve with fresh herbs.

Variations

Make it gluten free: Use buckwheat or rice instead of couscous and check spices are gluten free.

Nutrition Info (per serve)

Calories 472 cal

Kilojoules 1980 kJ

Protein 23 g

Total fat 21 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 16 g

Dietary fibre 14 g

Sodium 330 mg

Calcium 410 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.