Eggplants stuffed with Israeli Couscous and Cucumber Yogurt Salad

Yesterday I paid a visit to my favorite vegan cafe in Brisbane, Green Edge. I had a Veggie Burger (best in Brisbane) and a Vegan Brownie with Soy Whip. I also topped up on some grocery supplies, such as Notzarella , Kingland Plain Soy Yogurt, Smoky Maple Bacon Marinated Tempeh, So Delicious Banana Split Minis and some loose dried legumes. If you are dairy free, gluten free, vegan or vegetarian, you will be able to find a variety of delicious products here, as well as the most delicious ‘I can’t believe its vegan’ Brownies and Cheesecakes. As far as I know this is the only vegan supermarket in Brisbane, so you will fine stuff here that you won’t see in your local health food store.

???????????????????????????????

After we had lunch at Green Edge, we paid a visit to some family, then came home late. I decided to make Stuffed Eggplants, which I haven’t made before. But I really wanted to use my Notzarella and Israel Couscous. It turned out quite nice. I probably didn’t blanch my eggplants long enough so the bigger ones had a bit of white color in parts of the shells that didn’t soften as well as the rest. I didn’t really think about a side until 5 mins before they were ready so I just made this quick Cucumber Yogurt Salad.

We were still a bit hungry after, so after some left over pizza from last night. We also had to try the So Delicious Banana Split Minis. They were sooo good! With only 100 calories and all natural ingredients they were pretty guilt free.

???????????????????????????????

???????????????????????????????

Eggplants stuffed with Israeli Couscous (vegan, gluten free, nut free)

???????????????????????????????

Ingredients:

4 medium eggplants

table salt

1 onion

3 garlic cloves

1/2 red capsicum

2 tomatoes

1 large zucchini

1/2 tablespoon agave

1 tablespoon tomato paste

1/4 cup water

sea salt to taste

1 cup israeli couscous

8 slices vegan mozzarella on top (I used Notzarella)

Method:

1. Preheat oven to 180 degrees???????????????????????????????

2. Cut the eggplants in half and sprinkle table salt the eggplants. Leave for 30 mins, to get out the bitterness. ???????????????????????????????

3. In the mean time cook the Israeli Couscous according to packet instructions, then place to the side after its cooked to cool.

4. Wipe off the moisture and salt from the eggplants. Then cut out the center flesh of the eggplants, leaving the skins of the eggplant intact and in shape. Chop the flesh of the eggplant into cubes.

5. In a large pan or pot of boiling water, blanch the eggplant skins for 5-10 mins, or until the skin goes from purple to brown. Don’t over soften, but try to make sure the inside flesh left on the skins are not white (otherwise those parts won’t be soft after cooking).???????????????????????????????

6. In the meantime chop onion, garlic, capsicum, tomatoes and zucchini.

7. Take out the eggplant skins and place on baking paper in a baking tray. Then tip out the water from the large pan/pot.

8. Heat olive oil in the pan then add onion, garlic, capsicum and eggplant. Cook for 5 mins or until softened.

9. Then add tomatoes, zucchini, tomato paste, water, agave, sea salt and black pepper. Cook for a further 5-10 mins or until it becomes a bit saucy. ???????????????????????????????

10. Stir through the Israeli cous cous and cook for a further minute. Then take off the heat.

11. Place these vegetables and couscous from the pan into the eggplant shells. Then top with Notzarella or vegan mozzarella. Bake for 30-40 mins.

Cucumber Yogurt Salad (vegan, gluten free, nut free)

Ingredients:

1 cucumber

2 shallots

1 tablespoon soy yogurt

1/2 teaspoon agave

squeeze of lemon

sea salt  and black pepper to taste

Method:

1. Cut the cucumber finely into slices and chop the shallots.

2. Place soy yogurt, agave, lemon juice, sea salt and black pepper in a bowl. Then stir through cucumber and shallots and serve.???????????????????????????????

Cucumber Yogurt Salad (vegan, gluten free, nut free)

Ingredients:

1 cucumber

2 shallots

1 tablespoon soy yogurt

1/2 teaspoon agave

squeeze of lemon

sea salt  and black pepper to taste

Method:

1. Cut the cucumber finely into slices and chop the shallots.

2. Place soy yogurt, agave, lemon juice, sea salt and black pepper in a bowl. Then stir through cucumber and shallots and serve.

???????????????????????????????
Advertisements

3 thoughts on “Eggplants stuffed with Israeli Couscous and Cucumber Yogurt Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s