Eggplant and Couscous

Eggplant and Couscous
Prep Time30 minsCook Time30 minsDifficultyBeginnerYields4 ServingsCategory,

Eggplants, also known as aubergines, offer several health benefits because of their nutrient content and unique phytonutrient profile. Eggplants contain antioxidants such as Vitamin C and E, are rich in dietary fiber that promotes the growth of beneficial gut bacteria and is a low calorie, low carbohydrate food. Plus, they are easy to grill, roast, sauté or bake making them a versatile vegetable. Couscous is widely consumed in several Mediterranean countries. It is a complex carbohydrate, meaning it’s digested slowly when compared to white bread or sugar. It is a great source of fiber and a valuable source of plant-based protein which is important for weight loss, muscle repair, and overall health. We hope you enjoy this recipe. PS: it’s a great leftover dish too.

 2 large eggplants
 1 cup couscous
 lemon tahini sauce
 drizzle of extra virgin olive oil
 1 onion
 3 cloves garlic
 ½ cup cherry tomatoes
 1 small zucchini
 ¼ cup tahini
 1 clove garlic, minced
 ½ cup water
 1 lemon, juiced
 salt, pepper
 fresh chopped parsley

Preheat oven to 200°C / 392°F.


Cut 2 eggplants in half length-wise and with a spoon scoop out the flesh to make shell-like shapes. Set the scooped flesh aside. Season eggplant shells with salt, drizzle with olive oil, place on a baking tray lined with baking paper and put in preheated oven to bake at 200°C / 392°F for about 30 minutes.


Prepare your lemon tahini sauce: in a bowl (or food processor) place tahini, minced garlic, juice of 1/2 lemon, salt and pepper to taste and a bit of water. Mix well, and add more water as needed, depending how thick you want your sauce.


Prepare couscous as per package instructions. Place 1 cup of couscous in a bowl and pour over 1 cup of salted boiling water. Cover with a lid and let sit for about 5 minutes, or until the couscous has soaked up the liquid. Run through with a fork to loosen it and set aside.


Take leftover scooped eggplant flesh and chop into smaller chunks. Peel and finely chop onion and garlic cloves. Wash and dry cherry tomatoes and zucchini. Cut cherry tomatoes in half and grate zucchini.


Heat a pan on medium and add a table spoon of olive oil. Add onion and garlic and stir-fry for a couple of minutes, until the onion turns translucent. Add chopped eggplant flesh, cherry tomatoes and grated zucchini. Season with salt and pepper and cook until soft. Add couscous and drizzle with lemon juice, combine well and remove from stove.


When the eggplant shells are baked and soft to the touch, remove from oven and fill with the couscous and vegetable mixture. Set on plates, drizzle with tahini sauce and sprinkle with finely chopped parsley. Top with a drizzle of olive oil and serve.

Nutrition Facts

Serving Size 4

Servings 4

Amount Per Serving
Calories 394
% Daily Value *
Total Fat 16.4g26%
Saturated Fat 2.34g12%
Total Carbohydrate 63.84g22%
Dietary Fiber 15.39g62%
Sugars 15.9g
Protein 12.67g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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