Here is a creative way to get the kids to enjoy a wide spread of veggies! The eggplant skins act as a serving bowl so you can enjoy the entire meal.
Prep Time: 5 mins Total time: 1 hour Serving size: 2 servings
- 1 large eggplant, halved lengthwise
- 1 cup couscous
- 1 cup mushrooms
- 1 red onion
- 2 cloves garlic
- 2 medium tomatoes
- 1 small zucchini
- 1 tsp olive oil
- Fresh parsley
- Vegan bechamel sauce (optional)
- Salt and pepper to taste
Preheat the oven to 200°C.
Remove the flesh out of the eggplant and put aside. Place skins upside down and bake for 30 minutes. Allow to cool.
Prepare the couscous according to instructions. Leave for approx. 5 minutes.
Cut mushrooms, zucchini and eggplant flesh into cubes and toss with olive oil, salt and pepper. Spread onto lined baking tray and cook for 15-20 minutes or until soft. Allow to cool.
In a mixing bowl, combine cooked couscous with mushrooms, zucchini, eggplant, tomatoes, zucchini and salt and pepper.
Spoon the couscous mix into the eggplant skins. Top with Vegan Bechamel Sauce and parsley.
Tags: dinner, vegetarian, healthy