Lentil & Kale Stuffed Eggplant
When Your Leftovers Make A Surprisingly Lush Meal
prep time 10 mins total time 25 minutes
1 cup of cous cous
6/7 handfuls of kale
1 tablespoon coconut oil / sesame oil / miso pasta
200g green lentils (tinned pre cooked)
Pinch of black pepper, salt and sweet chilli
Optional: Balsamic Vinegar for dressing
Slice the eggplant down the centre and hash the base slightly. Drizzle sesame oil over the eggplant and spread 1/2 tbs of miso past over each half.
Add the cous cous to a bowl and add one cup of water, stir and leave to absorb. for 5 minutes
Meanwhile add the kale, lentils, sweetcorn and olives to a pan with 1 tbs of olive oil.
One the cous cous is ready, add to the pan and add seasoning of your choice. I kept things simple and used pepper and sweet chilli flakes.
Once heated, around 7 mins in the pan, take o f the heat and place to one side.
Once the eggplant is cooked, remove this and place to one side.
Dress your plate with some salad leaves , add the eggplant and cover with the lentil cous cous mix.
FOOD IS MEDICINE.
Eggplants contain a red-blue flavonoid plant pigment called anthocyanin which has been proven to help with lowering blood pressure significantly.
Green Lentils are low in calories, rich in iron, folate and an excellent source of protein. They are packed with health-promoting polyphenols and studies outline they may reduce several heart disease risk factors.