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Moroccan Eggplant Boats from Nadia's NEW 'Vegful' Book
MY FOOD BAG17Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 eggplant (cut in half lengthways)
- 1 red onion (finely diced)
- 1 clove garlic (minced)
- 1 pkg. pearl couscous
- 1 pkg. spices (Moroccan)
- 1/4 lemon
- 1 cup water
- 1 pkg. capsicum (roasted, diced)
- 1 pkg. currants (& apricots)
- 1 bunch parsley (chopped)
- 1/2 pkg. rocket
- 1/2 pkg. cherry tomatoes (halved)
- 1/2 lemon
- 1 pkg. harissa aioli
- 2 Tbsp. apricot (Nadia’s Moroccan, & Tomato Chutney)
- 1 Tbsp. pine nuts
- 1/2 bunch coriander (leaves picked)
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