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Home Recipes Low kilojoule

Couscous and vegetable bake

bgdiet by bgdiet
January 4, 2019
in Low kilojoule, Recipes
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Couscous and vegetable bake
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Couscous and vegetable bake

  • 0:40 Prep
  • 1:40 Cook
  • 8 Servings
  • Advanced

Ingredients

  • Olive oil cooking spray
  • 3 large eggplant, thinly sliced lengthways
  • 4 zucchini, thinly sliced lengthways
  • 410g can diced tomatoes (with basil and garlic)
  • 400g can lentils, drained, rinsed
  • 400g butternut pumpkin, cut into 3mm-thick slices
  • 1/2 cup uncooked couscous
  • 250g mozzarella cheese, sliced into rounds

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 21cm x 21cm baking dish.
  • 2
    Heat a chargrill or non-stick frying pan over medium-high heat. Spray eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until browned and tender. Place on a plate. Spray zucchini with oil. Cook, in batches, for 2 to 3 minutes each side or until browned and tender. Place on a plate.
  • 3
    Combine tomato and lentils in a bowl. Season with salt and pepper.
  • 4
    Place one-third eggplant, in a single layer, in prepared dish. Top with one- third zucchini. Arrange half the pumpkin, in a single layer, over zucchini. Sprinkle over half the couscous. Dollop one-third tomato mixture over couscous. Repeat layers once. Arrange remaining eggplant, in a single layer, over tomato mixture. Top with remaining zucchini. Spread with remaining sauce. Arrange cheese over tomato mixture. Cover with foil.
  • 5
    Bake for 30 minutes. Remove foil. Bake for 30 to 40 minutes or until cheese is melted and golden. Stand for 10 minutes. Serve.

Source: taste.com.au

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