Ingredients

1 cup water
1 cup couscous
200g tub baba ganoush
2 x 185g cans Sealord Tuna Sensations Sundried Tomato and Olive
1 egg
¼ cup chopped parsley or basil
Flour for dusting

Fresh tomato mayonnaise

1 cup mayonnaise
¼ cup sundered tomato pesto
1 tomato, deseeded and finely chopped
2 Tbsp chopped basil
Grated rind 1 lime (optional)

Method

Pour the water over the couscous. Stand for 10 minutes then fluff with a fork. Add the baba ganoush, tuna, egg and parsley or basil and mix well. Refrigerate for 30 minutes until the mixture is firm.

With wet hands mould the mixture into eight large patties or 24 small ones, then toss each patty lightly in a little flour. Shake off excess flour.

Heat a dash of olive oil in a non-stick pan and cook the patties for 4-5 minutes each side until warmed through and golden brown. Serve with the fresh tomato mayonnaise, extra slices of tomato and salad greens. These are great for filling toasted pita pockets.

Fresh tomato mayonnaise

In a bowl mix together the mayonnaise, tomato pesto, diced tomato, basil and if using, the lime rind.

Cook’s Tip

Baba ganoush is an aubergine-based dip and is readily available in the chilled section or the supermarket. The dish comes from the Middle East and is also popular in the Meditterranean. The aubergine is usually oven roasted for about 45 minutes and then the softened flesh is blended with tahini (made from chickpeas) and seasoned with cumin, salt, lemon juice, garlic and herbs.

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These pear muffins are a delightful fall treat. Cinnamon, ginger and nutmeg add a nice flavor. As always, these muffins are at their best warm from the oven, but they freeze well, too.

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 3/4 cup non-fat milk
• 1 large egg, lightly beaten
• 2 tbsp canola oil
• 1 large, ripe pear, peeled, cored and chopped

PREPARATION:

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.

Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.

Makes approx 12 muffins.

Per Serving: Calories 148, Calories from Fat 26, Total Fat 3g (sat 0.3g), Cholesterol 18mg, Sodium 233mg, Carbohydrate 27.2g, Fiber 1.4g, Protein 3.4g

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