Also, I made this delicious couscous stuffed eggplant for dinner. Got back home at 6:30pm, took me half an hour to make it and then half an hour for it to bake - during which I showered. Efficient use of time. And then I had this to enjoy afterwards:
Ingredients:
- 1x eggplant
- 3 sundried tomatoes
- 1/3 cup of sliced olives
- 90g of feta cheese, reduced fat
- handful of baby spinach
- 1/3 cup of couscous
- Moroccan spice, cumin and paprika
1. Preheat oven to 180 degrees Celsius.
2. Cook couscous as per directions - but add Moroccan spice and cumin to the water for flavour.
3. While this is cooking, slice the eggplant lengthwise and using a spoon or knife, dig out the flesh to make two eggplant boats.
4. Dice the feta and add to the olives, tomatoes (sliced) and spinach leaves (roughly chopped) and mix in a large bowl.
5. In a pan, cook the flesh of the eggplant that you've dug out and add cumin and paprika (plus salt to taste).
6. Add this to the feta, olives, tomatoes and spinach leaves. Add couscous to this mixture and mix well.
7. Spoon mixture into the eggplant boats that you've made and put into the oven and bake for 25 to 30 minutes/until eggplant is tender.
I put a few spoonfuls of hummus on top and it was divine. The couscous that was sitting on the top was crunchy and just added a wee bit of texture. The only thing I'd say that needed improvement was that it was perhaps a bit dry - so maybe when I cook the couscous, I'll add a bit more water than the normal 1:1 ratio so it's just a bit more moist when I put it into the eggplant boats. But it was pretty bloody damn good the way it was today. And so healthy! Only 387 calories. Hollah.