Stuffed Eggplant with Couscous and Tomatoes
Preheat oven to 400.
For the stuffing:
3 1/2 ounces couscous
1 cinnamon stick
1/4 tablespoon dried chilli
1 tablespoon curry powder
1 tablespoon garlic, chopped
1 teaspoon ginger, chopped
1 tomato, seeded and diced
1 1/2 ounces vegetable stock
2 tomatoes, cut in half and sliced
1 tablespoon pine nuts
1 tablespoon poppy seeds
Roast the eggplant in a griddle pan on all sides until cooked through.
Cut in half, spoon out the flesh and reserve.
Prepare the couscous by placing the cinnamon stick, curry powder, garlic, ginger and diced tomato in an oven-proof dish with the couscous and vegetable stock. Cover and cook in the oven for 4 minutes.
Spoon the eggplant flesh back into the shells and top with the couscous mixture. Place slices of tomato on top, drizzle with olive oil and sprinkle on the pine nuts and poppy seeds.
Finally place under the grill for 5 minutes and serve with a dollop of yoghurt, mixed with mint dressing and smooth mango chutney.
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