Stuffed Eggplant

Ingredients

2 large eggplants

Sea salt

3 Tbsp Westgold Butter

1 medium onion, diced

1 tsp cumin

½ tsp chilli flakes

2 garlic cloves, crushed

7.0 oz pumpkin cut to 2cm cubes

3.5 oz feta chunks

3.5 oz chickpeas, strained

1 cup cooked Israeli Couscous

4 Tbsp melted Westgold Butter

2 Tbsp fresh herbs

Salt and pepper

Method

To prepare the eggplants, slice in half lengthways and score deep cuts into the flesh with a knife.  Sprinkle with salt and leave for 30 minutes to release the juices. 

Meanwhile, melt 4 tablespoons of butter in a frypan and sweat the onion and garlic for 5 minutes.

Add the cumin, chilli flakes and pumpkin, cover and cook on a low heat until the pumpkin is tender. Cool. 

Add the chickpeas and feta and season. 

Preheat the oven to 392°F.

Tip the water off the eggplant and wipe dry with a paper towel.

Place in an oven dish and smear with butter.  Roast for 20-30 minutes until soft inside.

Remove from oven and spoon out most of the cooked flesh and add to the pumpkin mixture. 

Spoon the pumpkin mix into the eggplant shells. 

Mix the couscous, butter, and herbs and spoon onto the eggplant

Bake for 20 minutes at 392°F.

Serve with your favourite tomato chutney.