Vegetable and Couscous Stuffed Eggplant

Pre heat the oven to 190C. Line a baking dish, big enough to comfortably hold the two halves, with baking paper. Use a spoon to scoop the flesh form the inside of the eggplant skin, leaving the skin as empty shells. Season with salt and pepper (optional). Spray with the cooking oil and place the tray in the oven. Cook the shells for about 10 minutes just to allow the skin to soften a little.

Add one tbs extra virgin olive oil to a frying pan and fry the chorizo on medium heat until it just begins to change colour.

Add the capsicums, spring onions and garlic, fry until they begin to soften. Add the second tbs of extra virgin olive oil then stir the eggplant meat in and continue to fry.

When the vegetables have softened down further, add the tomatoes and tomato chutney. Stir to combine and continue to cook on low heat while you prepare the cous cous.

Put the cous cous and Greek seasoning in a medium bowl, add the boiling water and one dsp of olive oil. Give it a little stir then cover the bowl and leave it for 3 minutes to absorb the water. Use a fork to fluff it up, it will separate easily.

Add the cous cous to the pan and stir to combine all the ingredients.

Spoon the mixture into each eggplant shell and pop the tray back in the oven. Cook for 20-30 minutes or until the top gets a nice golden colour. Serve as a main or as a side dish.

I made Spinach and Ricotta stuffed Meatloaf to serve with ours. Enjoy