Nightshades Stuffed with Leftover Grain Salad
Up your aubergine game by using them as a vessel to carry your filling. Made in just 30 minutes, this is a great way to reduce food waste.
Easy
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
- 2 x large tomatoes
- 8 x large baby marrows, halved
- 2 x large brinjals, halved
- 4 T olive oil
- Salt and pepper to taste
- 600 g leftover grain salad
- 1 x large carrot, finely grated
- 1 x large tomato, finely chopped
- 2 garlic cloves, minced
- 100 g Woolworths Pitted Green Olives
- Juice and zest of one lemon
- Parmesan rind, finely grated
- Rocket, to serve
Cooking instructions:
- 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.
- 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).
- Stir in the minced garlic, olives, lemon and parmesan. Scoop the mixture back into the veg and return to the oven for 5 minutes.
- Serve with fresh rocket.