Melanzane Alla Parmigiani

20 minutes

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3 hours 30 minutes

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Rolled leg of lamb with vegetable bake

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Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

30 to 40 minutes

Couscous recipes

Roasted vegetables with feta and herbed couscous

30 - 40 minutes

Roasted vegetables with feta and herbed couscous

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 - 40 minutes

Ingredients

Smoked Spanish paprika, for sprinkling (optional)

For the roasted vegetables and feta:

500–600 g sweet salad peppers, halved or quartered
2 brinjals, cut into chunks (about 350 g)
500 g tomatoes, halved horizontally
250 g whole baby marrows, halved horizontally
3–4 cloves garlic
Sea salt and freshly ground black pepper, to taste
Olive oil, for drizzling
250 g feta chunks

For the couscous:

1½ cups vegetable stock
1 x 400 g can chickpeas, rinsed and drained
½ t salt
250 g couscous
½ cup chopped fresh herbs (a mix of parsley, coriander and basil)
1 T Olive oil
Sea salt and freshly ground black pepper (optional)

For the sauce, blend together:

250 g roasted tomatoes
Skinned, roasted garlic (from the roasted vegetables)
½ cup vegetable stock
Sea salt and freshly ground black pepper, to taste

Method

To roast the vegetables: Preheat the oven to 230°C.
Place the vegetables in a single layer on a baking tray lined with baking paper. Tuck in the garlic then season and moisten slightly with oil. Roast, one shelf above the middle of the oven, for 20 minutes or until tender. Add the feta chunks and moisten with more olive oil, then bake for a further 5 to 10 minutes, or until the feta starts to melt.
To make the couscous: Heat the stock with the chickpeas and salt, and bring to a boil. Stir in the couscous and herbs. Cover tightly, turn off the heat and leave to steam for 5 to 10 minutes, until tender. Add the olive oil and fluff using a large fork. Check seasoning.
To serve: Serve the vegetables and feta with the couscous. Sprinkle with paprika, if you like, and moisten with the sauce.
Per serving: 2562.8 kJ, 19.7 g protein, 33.2 g fat, 51.5 g carbs

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Melanzane Alla Parmigiani

Baby aubergines with rosa tomatoes

Roast leg of lamb with cheesy baked baby brinjals and roast vegetables

Baked whole brinjal with orzo pilaf

Rolled leg of lamb with vegetable bake

Spaghetti with braised brinjal sauce

Minted brinjal and Labneh creamy mash

Root vegetable crisps with ovenroasted garlic aioli

Hot fast-roast chicken and brinjal on greens

Vegetable-crisp nachos with homemade guacamole and cream-cheese dip

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Roasted vegetables with feta and herbed couscous

Roasted vegetables with feta and herbed couscous

Ingredients

Method