Todays salad is a little less salad, a little more veggies.
1 eggplant cut into 1cm thick slices
3 spring onions sliced
4 cloves of garlic sliced
1 brown onion sliced
1 small red capsicum cubed
300g sugar snap peas, washed and de-ended
Cous cous, cooked
Chilli powder
Coriander powder
Cumin powder
Olive oil
Place eggplant slices in a container with the oil and chilli powder and shake until well covered. Allow to sit for a few minutes.
Heat a grill pan and place a single layer of eggplant. Once cooked on one side flip to cook the other.
Meanwhile heat some oil in a pan and when hot, add the peas. Stir constantly to avoid sticking. Add the spices. After a minute or so add the capsicum and onion. Stir for a further minute then add the spring onion and garlic.
Remove from the heat and place in a large bowl with the cous cous.
Serve with the eggplant.
I had the left overs for lunch with some light sour cream, very tasty however not required.
Happy eating,
Odette.
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