Ingredients

The following ingredients have 4 Servings
  • 2 large eggplants
  • Kosher salt
  • Extra virgin olive oil
  • For spice mixture
  • 3/4 tsp allspice
  • ¾ tsp coriander
  • ½ tsp paprika
  • ½ tsp ground cinnamon
  • For the Filling:
  • 1 cup dry couscous (I used this one)
  • 1 cup canned or cooked chickpeas (drained)
  • 1 Roma tomato (small diced)
  • 1 green onion (chopped)
  • Handful fresh parsley (finely chopped)
  • To Serve:
  • Tahini sauce (per this recipe)

Instruction

  • Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to "sweat." Pat dry with a paper towel. (This is an optional step but can make a big difference).
  • Heat the oven to 425 degrees F.
  • In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
  • Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 tsp of the spice mixture and use the rest to season the eggplant (rub the spice mixture allover the top of each eggplant half.)
  • Roast the Eggplant. Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.
  • Cook the instant couscous, while the eggplant is roasting. Heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked (it will double in size).
  • Make the filling. Fluff the couscous with a fork and season with a dash of salt and the 1 tsp of spice mixture you reserved earlier. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.
  • If you’re adding tahini sauce, make it according to this recipe.
  • Assemble the stuffed eggplant. Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create somewhat of a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini. Enjoy!