Spicy stuffed eggplant

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Serves: 1
Time to make: 30 mins
Total cost: $4.80 / $4.80 per serve

  • 1/4 cup couscous
  • 1 small eggplant, halved
  • olive-oil spray
  • 1 teaspoon harissa spice mix
  • 1 teaspoon crushed garlic
  • 1 shallot, finely chopped
  • 3 dried apricot halves, chopped
  • 1/2 teaspoon ground coriander
  • 125g can chickpeas, rinsed, drained
  • 1 tablespoon chopped walnuts
  • 3 tablespoons chopped mint, plus extra, to garnish
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons grated edam

Instructions

Step 1 Preheat oven to 190°C. Cook couscous according to packet instructions. Use a fork to fluff cooked couscous and set aside.

Step 2 Meanwhile, scoop flesh from eggplant, leaving a 1cm-thick layer in skins. Dice flesh.

Step 3 Set a medium non-stick frying pan over medium heat and spray with olive oil. Add diced eggplant, spice mix, garlic and shallot; cook for 3–4 minutes, or until veg soften.

Step 4 Remove frying pan from heat. Add reserved cooked couscous with remaining ingredients, except edam; mix well. Spoon couscous mixture into eggplant skins and sprinkle with grated edam. Place stuffed eggplant halves in a small baking dish. Pour a little boiling water into dish to surround halves.

Step 5 Bake stuffed eggplant halves for 15–20 minutes, or until edam topping is bubbling and golden.

Step 6 Garnish stuffed eggplant with extra chopped mint and serve.

HFG tip

Salting eggplant is a thing of the past as growers have bred out the bitterness.

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