Cauliflower Couscous Stuffed Eggplants

Name: Cauliflower Couscous Stuffed Eggplants
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 80 g Greek yogurt; 40 g walnut; 20 ml walnut oil; 10 g cilantro, fresh; 10 g mint, fresh; 2 eggplant; 1 yellow onion; 1/4 pomegranate; 1/4 cauliflower; 2 tsp olive oil; 2 clove(s) garlic; 1/2 tsp cumin, ground; 1/2 tsp coriander seed; 1/4 tsp allspice, ground; 1/4 tsp cinnamon, ground; 1/4 tsp nutmeg

20 min

Veggie

44801

For 2 Portions

80 g

Greek yogurt

40 g

walnut

20 ml

walnut oil

10 g

cilantro, fresh

10 g

mint, fresh

eggplant

yellow onion

1/4

pomegranate

1/4

cauliflower

2 tsp

olive oil

2 clove(s)

garlic

1/2 tsp

cumin, ground

1/2 tsp

coriander seed

1/4 tsp

allspice, ground

1/4 tsp

cinnamon, ground

1/4 tsp

nutmeg

pepper

salt

1. All set?

2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).

3. Wash eggplant and halve lengthwise. Using a spoon, scoop out eggplant flesh, leaving a border about 1/2" thick along the edge.

Cauliflower Couscous Stuffed Eggplants

This is how you get the recipe: