Stuffed brinjals with grain salad
4
Easy
10 minutes
20 minutes
Turn leftover grain salad into an easy, waste-conscious dinner by spooning it into roasted brinjals, baby marrows and tomatoes. Garlic, green olives, lemon and grated Parmesan add plenty of flavour, while rocket keeps the finished dish fresh. It’s a simple way to use up cooked grains and vegetables that need eating, with minimal extra prep.
Ingredients
Method
- 2 large tomatoes
- 8 large baby marrows, halved
- 2 large brinjals, halved
- 4 T olive oil
- salt and pepper to taste
- 600 g leftover grain salad
- 1 large carrot, finely grated
- 1 large tomato, finely chopped
- 2 garlic cloves, minced
- 100 g Woolworths pitted green olives
- 1 lemon, juice and zest
- Parmesan rind, finely grated
- rocket, to serve
Method
Ingredients
1. Place the tomatoes, baby marrows and brinjals on a prepared baking tray and drizzle with half the olive oil. Season with salt and pepper and place in a preheated oven of 200°C for 10 – 15 minutes, or until slightly charred and soft.
2. Scoop out the fleshy centres and seeds of the vegetables and place in a bowl. To this, add the rest of the olive oil, leftover grain salad and vegetables (add other veggies that are about to turn, or leftover roast vegetables).
3. Stir in the minced garlic, olives, lemon and parmesan. Scoop the mixture back into the veg and return to the oven for 5 minutes.
4. Serve with fresh rocket.
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