Brinjal with date couscous filling

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 10
Servings 6
Time 25

Ingredients

  • 6
    young brinjals
  • 30
    ml
    olive oil
  • 30
    ml
    butter
  • 20
    ml
    grated lemon rind
  • 20
    ml
    dukkah (a North African spice available from delis and selected supermarkets)
  • 60
    ml
    almond flakes
  • 250
    ml
    couscous
  • 250
    ml
    chicken stock
  • 8
    dates, pitted and roughly chopped
  • 30
    ml
    chopped coriander
 

Method

30
 
Preheat the oven to 220°C and grease an oven pan with olive oil.

Remove a thin slice lengthwise from the top of each brinjal to create an opening for stuffing.

Put the brinjals in the greased pan, drizzle with olive oil and bake for 20-25 minutes.

Heat the butter in a saucepan and stir-fry the lemon rind, dukkah and almond flakes for 5-7 minutes or until fragrant. Add the couscous and stock, stir well, cover and bring to the boil.

Remove from the heat and leave to stand for 10 minutes or until the grains are swollen and the liquid has been absorbed. Fluff the couscous with a fork and stir in the dates and coriander.

Scoop out a little of the brinjal flesh, chop it and mix with the couscous. Stuff the hollowed-out brinjals with the couscous mixture and serve as a side dish with braai meat.

 

Read more on: bake  |  stir-fry
 

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