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Easy Stuffed Eggplant (Mediterranean version)
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Stuffed eggplant is a delicious, easy, and versatile meal that will make you fall in love with this delicious vegetable.
You can make it with tender oven-roasted eggplants topped with your favorite filling—we show you one with couscous salad and tahini sauce. You can serve it as a main or side dish, and it’s excellent for a Mediterranean dinner.
INGREDIENTS:
FOR ROASTING THE EGGPLANT
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
⅓ teaspoon thyme, fresh or dry
BAKE EGGPLANT at 430°F or 220°C for 40 to 50 minutes until thoroughly cooked.
COUSCOUS
1 cup (200 grams) couscous dry
1 teaspoon grated lemon zest
1 teaspoon ground cumin
1 teaspoon grated garlic
¼ teaspoon turmeric
1 teaspoon salt
⅛ teaspoon black pepper
1 cup (250 grams) water just boiled
3 tablespoons extra virgin olive oil or more to taste
2 tablespoons lemon juice or more to taste
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (200 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 small (50 grams) red onion finely chopped
½ cup (60 grams) olives halved
4 tablespoons (25 grams) parsley finely chopped
Enjoy ❤️ Nico & Louise
#vegetarian #eggplant #salad
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