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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Each serving of eggplant and couscous delivers a burst of flavor with the combination of mint and feta. Ingredients:
2 1 pound eggplants |
9 ripe plum tomatoes (11/4 pounds total) |
4 tsp of olive oil |
1 cup of couscous (preferably whole wheat, not israeli couscous) |
1/2 tsp. of kosher salt |
3/4 cup of crumbled feta plus 2 tbsp |
3 tbsp of chopped fresh mint |
freshly ground pepper |
Directions:
1. Preheat. Preheat oven to 425°F. Coat 2 baking sheets with cooking spray.
2. Standing eggplants on end, remove a thin slice of skin from two opposite sides and discard. cut eggplants lengthwise into 1/3-inch-thick slices.
3. Brush both sides of the slices with 2 teaspoons oil and arrange in a single layer on the baking sheets.
4. Cut tomatoes in half lengthwise and remove seeds.
5. Place them, cut-side down, in the remaining space on the baking sheets.
6. Bake the veggies for 10 minutes.
7. Turn eggplant slices over and bake until the eggplant is lightly browned and tender
8. and the tomato skins are brown and skin is blistered
9. Meanwhile, bring water to a boil in a medium saucepan.
10. Stir in couscous, salt and 1 teaspoon oil.
11. Remove from the heat, cover and let stand until the water is absorbed, 5 minutes
12. Uncover and let cool for 15 minutes.
13. Stir in the feta, mint and pepper with a fork.
14. Coat a 9-by-13-inch baking dish with cooking spray.
15. Put some of the couscous mixture in the center of each eggplant slice.
16. Roll up the eggplant slices firmly around the filling and place, seam-side down, in the prepared dish
17. Cover with foil; bake for 15 minutes.
18. Meanwhile, peel the skin away from the roasted tomatoes and put them in a small saucepan. Mash with a fork and add the remaining 1 teaspoon oil, salt and pepper.
19. Heat gently over low heat.
20. To serve, spoon the tomato sauce over the eggplant rolls and sprinkle with the remaining 2 tablespoons feta cheese.
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