Friday, October 22, 2010

Couscous stuffed Eggplant


Sometimes I actually find the time to make something properly, and usually when that happens, I try to make different recipes to freeze, then add them together!
To make the stuffed eggplant, you will first make a bolognese sauce.

For the Bolognese
Equipment:
1 large saucepan (depending on how much you are making)
I wooden spoon or other stirring device
Chopping board
Knife

Ingredients:
1 500g jar of plain tomato sauce
about 350g TVP (rehydrated and flavoured) or other vegan mince
1 capsicum
1 onion
1 clove of garlic, crushed
1 carrot
1 cup stock
herbs (oregano, thyme, basil, etc)
spices (1 tsp paprika, 1 tsp chilli powder, 1 tsp turmeric)
bay leaf
a dash of balsamic vinegar
salt & pepper (to taste)

To Prepare:
Add onion capsicum & carrot to saucepan with a dash of oil. Cook until softened.
Add mince & garlic, cook until slightly browned.
Add tomato sauce, stock, balsamic vinegar, herbs, bay leaf & spices.
Heat until boiling, then lower heat to a simmer & cover for 30 minutes.
After 30 minutes, simmer uncovered for about 20 minutes, stirring occasionally.
If it is still too watery, keep cooking until you achieve a nice consistency.

For the Stuffed Eggplant

Equipment:
Knife/Spoon
Baking Tray

Ingredients:
Eggplant (1 large eggplant should serve 2 people)
Bolognese sauce (The sauce above will make about 3 stuffed eggplants.)
Couscous (1/4 cup per eggplant)
Breadcrumbs / vegan cheese / nutritional yeast

To Prepare:
Preheat oven to 180°C
Cut eggplant in half, then scoop out the centre, leaving about 10mm around the edges.
Mix bolognese sauce with couscous, fill eggplant with sauce, then add your choice of topping.
Cook for about 30 minutes, or until eggplant has browned.
Serve warm with a basic salad!

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