Heat oven to 190C/fan 170C/gas 5. Leaving the stem on, cut the eggplant/aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-
Meanwhile, put the quinoa/maize couscous in a large bowl, pour over the boiling stock and leave to soak for 10 mins until all the stock is absorbed. Fluff up with a fork, then stir the tomatoes, chivespine nuts into the quinoa. Sprinkle with the cinnamon and toss well together.
Remove the eggplant from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and toss into the quinoa mixture. Place the eggplant skins back in the baking dish and spoon the quinoa mix into them, piling it up to hold a generous amount in each. Scatter any left over quinoa mix around the edge of the dish.
Return to the oven for 10 mins to heat through while you mix all the dressing ingredients together – add a drop of water if the dressing is too thick. To serve, heap the loose quinoa mix under the stuffed eggplant so they’re propped up on a slant. Drizzle over dressing and serve with mixed leaf salad.
1 medium eggplant/aubergine
2 tsp olive oil
juice 1 and zest ½ lemon
100g quinoa or maize couscous
6 vine tomatoes -
300ml/½ pt boiling vegetable stock
1 tbsp chopped chives
25g pine nuts, toasted
pinch ground cinnamon
For the dressing
4 heaped tbsp lactose free or dairy free double cream
2 tsp lemon juice
1 tbsp garlic infused oil
small knob ginger, finely chopped
small handful coriander, roughly chopped