BY SHALEEN DESTEFANO
We’re always on the hunt for a yummy and hearty vegetarian meal. We’ve had this recipe tucked away for a while and finally decided to give it a try. This dish is a simple, satisfying way to load up on veggies and flavor, perfect for entertaining as well. Eggplant is rich in antioxidants and fiber, while couscous offers a light, fluffy boost of plant-based protein and essential minerals. Healthy for you and our planet. Win-win!
Ingredients
2 large eggplants
1 cup couscous
4 tbsp extra virgin olive oil
1/3 cup organic walnuts
1/3 cup organic almonds
1 tsp pf paprika
salt and pepper for taste
1 red onion
2 large tomatoes
4 tbsp of Greek yogurt (we love Fage)
crumbled feta (optional)
Directions:
Cut the eggplant into halves. Salt the eggplant and let it sweat out for 20 min to release any bitterness. Heat the oven to 400 degrees.
Remove the liquid from the eggplants with paper towel. Sprinkle with some extra virgin olive oil, salt and pepper.
Roast in the oven until they become tender, smooth and get a nice golden-brown color. It could take between 30-35 min.
Preparing Couscous: Bring one cup water, and a small drizzle of extra virgin olive oil and a pinch of kosher salt to a boil.
Toast the couscous in extra virgin olive oil. This is an optional step but can really make a difference in imparting flavor. Heat a little bit of extra virgin olive oil (about 1 to 2 tablespoons) in a non-stick skillet. Add the uncooked couscous and toss around, constantly, using a wooden spoon. You’re looking for the couscous to gain a beautiful golden brown color (watch the couscous carefully, this will be quick).
Stir the toasted couscous in the boiling water. Cover the sauce pan and remove from heat or turn the heat off immediately. Let the couscous sit undisturbed for about 10 minutes until it has absorbed all the water. Uncover and fluff with a fork. Taste and adjust salt to your liking.
In a medium size pan, heat up the oil and sauté the garlic for 1 minute. Add chopped almonds and chopped walnuts and roast them for 5-6 minutes.
Add couscous, paprika, salt and pepper and mix all the ingredients.
Stuff eggplants with couscous mixture and if they are not warm enough you can place it in the hot oven for 5 minutes (same temperature as before).
In the meantime, you can prepare a simple tomato salad – just mix chopped fresh tomatoes with chopped onion, salt and pepper for taste and sprinkle it with olive oil.
Take your eggplants from the oven. Sprinkle with olive oil and lemon juice, top them with Greek yogurt, and we like to add crumbled feta and fresh herbs. Enjoy!