Vegetarian

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  • Easy
  • Family Friendly
  • Healthy

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.

Mild

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.

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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 medium heatproof bowl and pour over 150ml boiling water. Cover with a clean tea towel and set aside to steam for 5 minutes.

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04

Mix Couscous

Wash coriander and roughly chop leaves and stems. Roughly chop pistachios. Crumble remaining feta. Fluff couscous with a fork and season with salt and pepper. Add coriander, pistachios, feta and sumac and 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