Spicy filled eggplant
(at time of publication)
- 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
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.
Make it gluten free: Use buckwheat or rice instead of couscous and check spices are gluten free.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 7g
Dietary fibre 14g
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