Roasted Eggplant with Herby Couscous
Serves
2
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
2 eggplants
3.5 oz (100 g) couscous
1 shallot, diced
0.14 oz (4 g) fresh parsley, finely chopped
0.14 oz (4 g) fresh cilantro, finely chopped
1 lemon, zested, juiced
3.5 oz (100 g) chickpeas, drained
2.1 oz (60 g) sun-dried tomatoes, drained, diced
1.6 oz (45 g) tahini
3 tsp maple syrup
Nutrition
(Per Serving)
Calories
536
Fats
28 g
Protein
14 g
Carbs
57 g
Instructions
- Preheat oven to 410°F (210°C).
- Halve the eggplant lengthwise. Sprinkle with salt and let sit cut-side up for 5 to 10 minutes to let out moisture.
- Pat dry, brush with 2 tablespoons olive oil, and season with salt and pepper. Place cut-side up on lined baking sheet and roast until soft and golden (about 25 to 30 minutes).
- Cook couscous according to package instructions.
- Fluff couscous with fork, then stir in herbs, shallot, tomatoes, chickpeas, salt, pepper, and drizzle of lemon juice.
- In small bowl, whisk tahini, remaining lemon juice, 1 to 2 tablespoons water, maple syrup, and pinch of salt. Add more water to loosen if needed.
- Remove eggplant from oven. Use back of spoon to gently press flesh and create cavity.
- Fill with couscous and drizzle tahini sauce. Serve immediately.