Stuffed eggplant with cashews and feta
Stuffed eggplant with cashews and feta
Ingredients
- 2 medium eggplants, halved lengthways
- ⅓ cup roughly chopped cashews
- ½ cup roughly crumbled reduced fat feta
- ½ cup canned chickpeas, drained
- ⅓ cup (4 tbsp) chopped reduced fat semi dried tomatoes
- 1 medium egg, lightly beaten
- 2 tbsp shredded basil
- Cracked black pepper, to taste
- 4 cups cooked cous cous (or rice to make gluten free), to serve
Method
- Preheat oven to 200°C.
- Place eggplants on a baking tray lined with non-stick baking paper. Cover with foil and cook for 20 minutes or until just tender. Remove foil and drain any cooking liquid. Cool slightly.
- Mix together the cashews, feta, chickpeas, semi dried tomatoes, egg, basil and pepper until fully combined. Pile on top of the cut side of each eggplant.
- Bake for 15 minutes until golden and cooked through. Serve with cous cous or rice.
| Nutrients per serve | |
| Energy | 1940 kJ |
| Protein | 23 g |
| Fat | 12 g |
| Saturated fat | 4 g |
| Carbohydrate | 60 g |
| Sugars | - |
| Dietary fibre | 9 g |
| Sodium | 430 mg |
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