MONDAY
Baked eggplant with cranberry & mint $AVER
30 mins
Serves 4
✓gluten free ✓dairy free ✓vegetarian ✓diabetes friendly
4 small eggplants, halved lengthways
½ cup gluten-free hummus
¼ cup lemon juice, plus lemon wedges, to serve
1 bunch watercress sprigs
1 fennel bulb, very thinly sliced
1 tablespoon olive oil, plus extra to drizzle
2 tablespoons dried cranberries, chopped
1 tablespoon pine nuts, toasted
¼ cup chopped mint, plus extra mint leaves, to serve
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 oil. Bake for 25 minutes, turning halfway, until golden
