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Vegetarian Stuffed Eggplant
Ingredients:
2 large eggplants
Kosher salt
Extra Virgin Olive Oil
For spice mixture
3/4 tsp allspice
¾ tsp coriander
½ tsp paprika
½ tsp ground cinnamon
For the Filling:
1 cup dry couscous
1 cup canned or cooked chickpeas drained
1 Roma tomato small diced
1 green onion chopped
Handful fresh parsley finely chopped
Instructions
2 large eggplants
Kosher salt
Extra Virgin Olive Oil
For spice mixture
3/4 tsp allspice
¾ tsp coriander
½ tsp paprika
½ tsp ground cinnamon
For the Filling:
1 cup dry couscous
1 cup canned or cooked chickpeas drained
1 Roma tomato small diced
1 green onion chopped
Handful fresh parsley finely chopped
Instructions
- Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to "sweat." Pat dry with a paper towel. (This is an optional step but can make a big difference).
- Heat the oven to 425 degrees F.
- In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
- Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 tsp of the spice mixture and use the rest to season the eggplant (rub the spice mixture allover the top of each eggplant half.)
- Roast the eggplant. Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.
- Cook the instant couscous, while the eggplant is roasting. Heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted.
- Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked (it will double in size).
- Make the filling. Fluff the couscous with a fork and season with a dash of salt and the 1 tsp of spice mixture you reserved earlier. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.
- Assemble the stuffed eggplant. Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create somewhat of a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini. Enjoy!
