Vegan-Stuffed Eggplant with Couscous

The Vegan-Stuffed Eggplant with Couscous recipe is delicious. This simple dish for stuffed eggplant is flavorful and full of vibrant spices like paprika, coriander, and allspice. Dinner is a tasty and filling dish with a robust Mediterranean stuffing of couscous, chickpeas, tomatoes, and spices.

Tips for making this recipe:

Optionally, put the salt into the eggplant and mix it perfectly for taste. After patting dry, dress with extra virgin olive oil and spices. Roast until the food is soft and evenly browned.
Get the stuffing ready. After cooking the couscous, add the tomatoes, parsley, green onions, chickpeas, and a small amount of spice.

Ingredients:

• Extra virgin olive oil
• Eggplant: 2
• salt

For making spicy:

• Paprika: 1/2 tsp.
• Allspice: 3/4 tsp.
• Ground cinnamon: 1/2 teaspoon.
• Coriander: half tsp.

For filling:

• Green onion: 1
• Canned: 1 cup.
• Sparsely
• Couscous: 1 cup.
• Tomato: 1

Serving:

• Tahini sauce

Instructions:

1. Trim the eggplant lengthwise in half. Use kosher salt to season the meat. Place the eggplant, flesh side up, in the refrigerator for 20 to 30 minutes, so it may “sweat.” Using a paper towel, pat dry.
2. Warm the microwave to 425 °F.
3. Combine the ground cinnamon, paprika, coriander, and allspice in a small bowl.
4. Dry-pat the eggplant.
5. Apply extra virgin olive oil to the flesh. One teaspoon of the spice combination should be set aside, and the remaining portion should be used to season the eggplant by rubbing it all over each half.
6. Cook the eggplant. Arrange the eggplant halves on a well-greased sheet pan, flesh side up.
7. Microwave the eggplant for half an hour, whenever it is soft and supple, in a preheated oven.
8. As the eggplant roasts, prepare the quick couscous. Warm the olive oil in a saucepan.
9. Toss in the couscous and heat, turning often, for a little while until toasted. After adding a cup of boiling water to the couscous, take it off the stove right away.
10. Once the couscous is cooked, cover it and allow it to sit for ten minutes (it will double in size).
11. Prepare the filling. Using a fork, fluff the couscous and add a pinch of salt and the teaspoon of spice combination you set up earlier.
12. Add chopped tomatoes, parsley, green onions, and chickpeas. To mix, toss.
13. If you want to add tahini sauce, prepare it using this recipe.
14. Put the filled eggplants together. Place the roasted eggplant, skin side up, on a plate for serving.
15. Press the meat down using the spoon’s back to make a sort of space for the filling made of couscous.
16. Stir in the filling of couscous. Pour over some tahini. Have fun.

Notes:

• The eggplant can be roasted the night before. Keep storing it in a closed container to be used the following day. Set it before filling at a normal temperature.
• Storage: This stuffed eggplant is best eaten fresh, although it can be kept in the refrigerator for two to three days.

Nutritional facts:

Carbohydrates: 41 g.

Fiber: 11.4 g

Iron: 1.6 mg

Calcium: 45.3 mg.

Fat: 1.6 g

Potassium: 692 mg.

Saturated fat: 0.2 g

Calories: 250.1 kcal