Name: Brinjal with date couscous filling
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 6.00 aubergine baby; 30.00 ml fresh chillies 573; 30.00 ml butter; 20.00 ml lemon zest only; 20.00 ml dukkah; 60.00 ml almonds flaked; 250.00 ml couscous; 250.00 ml stock chicken; 8.00 dates pitted, chopped; 30.00 ml fresh coriander chopped

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Ingredients (10)

6.00	aubergine — baby
30.00 ml	fresh chillies — 573
30.00 ml	butter
20.00 ml	lemon — zest only
20.00 ml	dukkah
60.00 ml	almonds — flaked
250.00 ml	couscous
250.00 ml	stock — chicken
8.00	dates — pitted, chopped
30.00 ml	fresh coriander — chopped

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Method:

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.