Flowers filled with eggplant couscous

Zucchini flowers filled with eggplant and cous cous serves 3

1 small eggplant
¼ cup cous cous
¼ cup vegetable stock
1 tablespoon butter
2 cloves garlic, slightly crushed
1 sprig rosemary
1 tablespoon tomato paste
1 tablespoon chopped coriander leaves
6 zucchini flowers
100g wild rocket
olive oil
salt and pepper to taste
batter: ¼ cup corn flour, ¼ cup plain flour, pinch salt, pinch bi carbonate soda, 1 cup heavy beer (cold)

Cut the eggplant in half and score the flesh without cutting through to the skin. Placed garlic cloves, rosemary and a sprinkle of salt into the cuts. Drizzle with oil and wrap in foil and bake in 180˚C oven for 30 minutes until flesh is soft. Scoop flesh from the skin and finely chop. In a bowl combine the cous cous, butter and a pinch of salt. Bring the vegetable stock to the boil and pour over the cous cous. Stir well and the cover with cling film – allowing to stand for 5 to 10 minutes. Break up the cous cous with a fork the fold through the eggplant, tomato paste and coriander. Spoon into flowers.
Put dry batter ingredients together then whisk in cold beer. Dust only the yellow flower in flour then dip into batter and fry.
Serve with dressed rocket.

© Ashley Harvey 2006

3 cook (prawn & eggplant)