Vegetarian

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  • Easy
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Stuffed Eggplant with Feta-Yoghurt Dressing

Golden, roasted eggplant is lightly stuffed with pistachio-studded couscous and drizzled with a tangy feta and yoghurt dressing for a meat-free meal packed with satisfying and spiced flavour.

"No"

"30 Minutes"

Recipe

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01

Roast Eggplant

Preheat oven to 220°C. Cut eggplant in half lengthways and place on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes or until golden and softened. While the eggplant is roasting, continue with step 2.

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02

Make Yoghurt-Feta Dressing

Place ½ the feta in a small bowl and use a fork to crush. Add yoghurt and dukkah and stir to combine. Add 20ml (1 tablespoon) water to loosen and set aside.

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03

Make Couscous

Place couscous in a heatproof bowl and pour over 185ml (¾ cup) boiling water. Cover and set aside for 5 minutes. Fluff with a fork and set aside.

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04

Mix Couscous

Wash coriander and roughly chop leaves and stems. Roughly chop pistachios. Crumble remaining feta. Add coriander, pistachios, feta and sumac to fluffed couscous and season with salt and pepper. Mix to combine.

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05

Prepare Watercress

Pick watercress leaves from stems, discarding tougher stems.

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06

Plate Up

Slice lengthways down the centre of each eggplant to form a pocket. Arrange eggplants on plates and divide couscous between eggplants, stuffing into the cuts a little. Drizzle over yoghurt dressing and top with watercress to serve.

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Stuffed Eggplant with Feta-Yoghurt Dressing

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami