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Herbed Eggplant, Pumpkin & White Beans
(Microwave)
- 1 medium eggplant
- 4 cups pumpkin, peeled and chopped
- 1 onion, chopped
- ½ teaspoon ground coriander
- ½ cup Iow-fat cottage cheese
- 1 x 400 g can chopped tomatoes, or 3 fresh tomatoes,
- chopped
- ½ cup tomato paste
- good pinch cayenne pepper
- 1 x 400 g can white beans, rinsed and drained
- 1 cup loosely packed basil leaves
- ½ cup coriander leaves
- lemon juice
- salt and freshly ground black pepper
prick eggplant all over with a fork. Place in a microwave-proof container and cook for 4 minutes on HIGH. Set aside.
Combine pumpkin and onion, Y4 cup water and ground coriander in a large microwave-proof dish. Cover and cook for 6 minutes on HIGH.
Add cottage cheese, tomatoes, tomato paste and cayenne pepper and
cook for a further 2 minutes on HIGH.
Cut cooked eggplant into 2 cm cubes. Add to mixture along with beans, basil leaves, coriander leaves and lemon juice to taste. Cook for 3 minutes on HIGH.
Season to taste with salt and pepper. Serve with couscous or rice.
Serves 4
Per serve: Kilojoules: 714 Calories: 170
Fat: 2 g Saturated fat: 0.8 g Fibre: 8.9 g Carbohydrate: 25 g
Protein: 13.1 g
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