Baked eggplant with cranberry & mint
Serves 4 Cost per serve $3.85 Time to make 30 min gluten free dairy free vegetarian diabetes friendly
4 small eggplants, halved lengthways
½ cup gluten-free hoummos
¼ cup lemon juice, plus lemon wedges, to serve
1 bunch watercress sprigs
1 fennel bulb, very thinly sliced
2 tablespoons dried cranberries, chopped
1 tablespoon pine nuts, toasted
¼ cup chopped mint, plus extra mint leaves, to serve
1 Preheat oven to 210°C. Line a large baking tray with baking paper. Score eggplant flesh in a criss-cross pattern, being careful not to pierce skin. Place eggplant, cut-side down, on the tray, and spray lightly with olive oil. Bake for 25 minutes, turning halfway, or until golden and tender.
2 Meanwhile, combine hoummos and half of the lemon juice in a small bowl. Mix well.
3 Combine watercress, fennel, the remaining lemon juice and 1 tablespoon of olive oil in a bowl. Toss gently.
4 Drizzle eggplant with olive oil. Top with hoummos, then scatter with cranberries, pine nuts and chopped mint. Garnish with mint leaves, and serve with watercress salad and lemon wedges.