1. Set oven to 200°C. Cut eggplants in half and score flesh around the edge. Use a spoon to scoop out the flesh into a bowl. Rub shells with 1 tbsp oil and season with salt and pepper. Place in a lined baking dish, cook for 25 minutes, or until tender.

2. Cut broccoli into small florets. Toss with chickpea sprouts, 1 tbsp oil and half the dukkah on a lined baking tray. Roast in oven for 10-15 minutes, or until golden.

3. Finely chop eggplant flesh. Slice spring onions, dice capsicum and squash. Chop rosemary and walnuts.

4. Heat a large pan over medium heat with 2 tbsp oil. Add spring onions, eggplant flesh and rosemary to cook for 5 minutes. Add tomatoes, capsicum, squash and walnuts, cook for a further 10 minutes, or until vegetables are tender. Stir through remaining dukkah and season with salt and pepper to taste.

5. Remove eggplant shells from oven and place on plates. Stuff evenly with filling. Serve stuffed eggplants with a side of broccoli and chickpea sprouts. Garnish with chopped parsley.

Tip! When hollowing out the eggplants, leave a 1cm deep edge.

baby eggplants 3

broccoli 1
chickpea sprouts 1/2 punnet
dukkah 1 packet

spring onions 1/4 bunch
red capsicum 1
yellow squash 3
rosemary 1 sprig
walnuts 60g

tinned cherry tomatoes 400g
Parsley 1/2 packet

From the pantry: oil, salt & pepper
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