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–+ servings

Roasted Eggplant with Herby Couscous + Tahini Drizzle

Roasted eggplant boats stuffed with lemony herby couscous, chickpeas, and sun-dried tomatoes, finished with a sweet-tangy tahini sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4
Ingredients
  • 2 medium eggplants
  • 1 cup(s) couscous (uncooked)
  • 1 small shallot diced
  • ¼ cup(s) fresh parsley chopped
  • ¼ cup(s) fresh cilantro chopped
  • 1 can(s) (15 oz) chickpeas drained and rinsed
  • ⅓ cup(s) sun-dried tomatoes chopped
  • 1 lemon zested
  • 2 tablespoon(s) olive oil for eggplant
Tahini Sauce
  • ⅓ cup(s) tahini
  • 1 tablespoon(s) maple syrup
  • 2 tablespoon(s) lemon juice
  • 2 - 4 tablespoon(s) water to thin
  • ¼ teaspoon(s) salt
US Customary - Metric
Instructions
  • Preheat oven to 425°F (220°C). Line a baking sheet.
  • Halve eggplants lengthwise. Sprinkle cut sides with salt and let sit 10 minutes, then blot dry. Brush with olive oil; season with pepper. Roast cut-side up 25–30 minutes until very tender.
  • Cook couscous per package directions.
  • Toss couscous with shallot, herbs, chickpeas, sun-dried tomatoes, lemon zest, and 1 tbsp lemon juice. Season with salt/pepper.
  • Whisk tahini sauce ingredients until smooth.
  • Press eggplant flesh gently to make a “boat,” fill with couscous, drizzle sauce.
Notes
Gluten-free: use quinoa instead of couscous.
Oil-free: roast eggplant with a light brush of broth instead of oil.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 553kcal | Carbohydrates: 79g | Protein: 19g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Sodium: 491mg | Potassium: 1269mg | Fiber: 17g | Sugar: 16g | Vitamin A: 553IU | Vitamin C: 33mg | Calcium: 130mg | Iron: 5mg

Find it online:

https://www.easyveganmealplan.com/recipe/roasted-eggplant-with-herby-couscous/