Stuffed Eggplant

Though we are big fans of meat, our eating habits are leaned a lot towards vegan and gluten free during the week. I also prefer staying away from rice, so if you were to visit un-announced, you will be given a plate of food that has nothing to do with the Indian culture and there definitely won’t be rice! K and I enjoy our eating style just cause it has proven to be good to us, health and weight wise 🙂 so we have been doing that for most of this year. This dish comprises of our family favourite ingredients – eggplant and couscous. I love that I didn’t have to worry about calories too 🙂

Enjoy!

Though we are big fans of meat, our eating habits are leaned a lot towards vegan and gluten free during the week. I also prefer staying away from rice, so if you were to visit un-announced, you will be given a plate of food that has nothing to do with the Indian culture and there definitely won't be rice! K and I enjoy our eating style just cause it has proven to be good to us, health and weight wise 🙂 so we have been doing that for most of this year. This dish comprises of our family favourite ingredients - eggplant and couscous. I love that I didn't have to worry about calories too 🙂

Summary

    Ingredients

    2 half eggplants cut lengthwise
    1 onion diced
    2 tomatoes diced
    3 cloves garlic mashed to a paste
    1 can of chickpeas , drained
    1 cup of cooked couscous
    1/4 cup of raisins
    2 tbsps Olive Oil
    Freshly chopped Parsley and Coriander leaves
    to taste Salt and Pepper
    Tahini Yogurt Sauce :
    1 cup yogurt
    2 tbsps fresh lime juice
    2 cloves garlic mashed to a paste
    2 tsps tahini
    to taste Salt and Pepper
    180 C Preheat the oven to / 375 F

    Steps

    1. Whisk together all the ingredients listed under ‘Tahini Yogurt sauce’ in a bowl and set aside
    2. Cut the eggplants lengthwise and scoop out the center. Dice the scooped out eggplant and set aside
    3. Drizzle the olive oil onto the eggplant and place them cut side down on a lined baking tray. Cook in the oven until the eggplant has cooked evenly
    4. While the eggplant is in the oven, cook the couscous. In a bowl, place a cup of couscous,
    5. pour a cup of hot water, and cover. Give it a few minutes and you will have a bowl of cooked fluffy
    6. couscous
    7. When the couscous is cooking, add some oil to a pan and saute the onions and garlic until the onions have softened
    8. Add the diced eggplant, the can of drained chickpeas and the diced tomatoes. Reduce the heat to low and cook until the eggplant and tomatoes have cooked and softened
    9. Next add the couscous and raisins and toss well to combine. Season with salt and pepper
    10. Fill the cooked eggplant ‘shells’ with a generous amount of the couscous mixture. Drizzle with the tahini sauce, and garnish with the chopped coriander and parsley leaves
    11. Serve!

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