Name: Couscous-Stuffed Eggplant/Brinjal Salad with Tzatziki recipe by Remya Houratious at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 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

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

Ingredients Serving: 2

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

Instructions

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.
Gently scoop out the flesh and chop it finely, leaving the skin intact.
Boil 1/4 cup of water and dissolve the chicken stock cube in it. Pour over couscous and keep covered for 5 minutes.
Mix all the chopped ingredients (including the brinjal flesh) with the cooked couscous and paneer. Add Sriracha sauce and salt to taste.
Fill the brinjal skin boats with this mixture and place back in oven and bake for 10-15 minutes.
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.
Serve the stuffed eggplant with Tzatziki on the side.

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