Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki | How to make Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki

By Remya Houratious  |  4th Jan 2017  |  
5 from 1 review Rate It!
  • Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki, How to make Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki
Couscous-Stuffed Eggplant/Brinjal Salad with Tzatzikiby Remya Houratious
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

4

1

About Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki Recipe

A refreshing change to the usual salad options. Recipe adapted from a book I borrowed from the library, Substantial Salads, by Caroline Hofberg

Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki, a deliciously finger licking recipe to treat your family and friends. This recipe of Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki by Remya Houratious will definitely help you in its preparation. The Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki can be prepared within 15 minutes. The time taken for cooking Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki step by step. The detailed explanation makes Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki so simple and easy that even beginners can try it out. The recipe for Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki from BetterButter.

Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki

Ingredients to make Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki

  • 1 Eggplant/ Brinjal
  • 1/4 cup Couscous
  • 1 chicken stock cube
  • salt to taste
  • 1/4 Red onion
  • 2 cloves garlic
  • 1/2 tomato
  • Chopped mint leaves 1 tbsp
  • Sriracha sauce/ Hot chilli Sauce 1 tbsp
  • Crumbled paneer 50gms
  • olive oil 1 tbsp
  • For Tzatziki - Grated cucumber 1/4cup
  • yoghurt 1/2cup
  • 1 clove garlic, crushed
  • salt to taste
  • olive Oil 1 tsp

How to make Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki

  1. Preheat oven to 225 C. Split eggplant lengthwise and rub some olive oil on each half and sprinkle some sea salt. Place them on a baking tray lined with baking paper. Bake for 20-25 minutes. Remove and allow to cool.
  2. Gently scoop out the flesh and chop it finely, leaving the skin intact.
  3. Boil 1/4 cup of water and dissolve the chicken stock cube in it. Pour over couscous and keep covered for 5 minutes.
  4. Mix all the chopped ingredients (including the brinjal flesh) with the cooked couscous and paneer. Add Sriracha sauce and salt to taste.
  5. Fill the brinjal skin boats with this mixture and place back in oven and bake for 10-15 minutes.
  6. For Tzatziki, sprinkle some salt over the grated cucumber and let rest for 10 minutes. Squeeze out excess water and add the drained cucumber to the yoghurt and the rest of the ingredients and mix well.
  7. Serve the stuffed eggplant with Tzatziki on the side.

Reviews for Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki (1)

Andrea Srivastava2 years ago

stuffing looks awesome!
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