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Stuffed Eggplant With Cashews and Feta (GF)

  • 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 tablespoons) chopped reduced fat semi dried tomatoes
  • 1 medium egg, lightly beaten
  • 2 tablespoons shredded basil
  • cracked black pepper to taste
  • 4 cups cooked cous cous (or rice to make gluten free) to serve

Preheat oven to 200 degrees 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.

Serves 4 – 10g nuts per serve

NUTRIENT content per serve

Energy 1940kJ (642kcal), Protein 23g, Total fat 12g, Saturated fat 4g (33% of total fat), Monounsaturated fat 5g, Polyunsaturated fat 2g, Carbohydrates 60g, Fibre 9g, Sodium 430mg