August 13, 2020
Vegetarian Stuffed Eggplant
Vegetarian Stuffed Eggplant
Great as a vegetarian main or as a side next to your favorite protein.
Bon Appetit!
INGREDIENTS
- 2 large eggplants
- Kosher salt
- Extra virgin olive oil
For spice mixture:
- 3/4 tsp allspice
- ¾ tsp coriander
- ½ tsp paprika
- ½ tsp ground cinnamon
For the Filling:
- 1 cup dry couscous
- 1 cup canned or cooked chickpeas drained
- 1 Roma tomato small diced
- 1 green onion chopped
- Handful fresh parsley finely chopped
METHOD
- Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to “sweat.” Pat dry with a paper towel. (This is an optional step but can make a big difference).
- Heat the oven to 200 Celsius.
- In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
- Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 tsp of the spice mixture and use the rest to season the eggplant (rub the spice mixture all over the top of each eggplant half.)
- Roast the Eggplant . Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.
- Cook the instant couscous, while the eggplant is roasting. Heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked (it will double in size).
- Make the filling . Fluff the couscous with a fork and season with a dash of salt and the 1 tsp of spice mixture you reserved earlier. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.
- Assemble the stuffed eggplant. Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create somewhat of a cavity for the couscous filling. Spoon in the couscous filling. Enjoy!
Swiss Ball Exercises
In this bulletin we discuss Fibre...
Ingredients A whole turkey A lemon An onion Rosemary and thyme Vegetable stock (around one pint) Pepper A little melted butter or spread Instructions Step 1 Pat your turkey dry with a paper towel. Season the outside of the bird with a little pepper and very lightly brush with melted butter or spread. Halve the lemon and the onion, roughly chop your herbs—and place everything into the cavity evenly. Step 2 Pour your vegetable stock into the bottom of a roasting pan and sit your turkey in the liquid, breast side up. Preheat your oven to around 400 degrees, add a tin foil tent over the top of your turkey, and put it in to cook. Step 3 Cook slowly at a rate of 20 minutes per kilogram of weight. Check regularly and add a tiny bit of butter to your bird if necessary. Notch up the heat by around 20 degrees for the last 20 minutes to make the skin nice and crispy! Step 4 Remove from the oven, place on a presentable tray, and enjoy with a stack of healthy festive trimmings. Nutrition and Cooking Times Prep time: 25 minutes | Cook time: 20mins per kg | Total time: 2 hours 25 minutes Nutrient Value per 100g: Calories: 165kcal | Protein: 29g | Fat: 6.5g | Carbohydrates: 0-1g