Delicious lunch or dinner recipe from Dishing up the Dirt
Recipe Review: I'm not great at food presentation so my dish doesn't look nearly as lovely as the websites original photo. One day I will be better at food presentation and food photography, I promise! Simon found this a little bland but that might be because I served this as dinner for both of us. I would have been more than happy to have this for lunches for a few days!
Cooking time: 40 – 50 minutes Serves: 2 - 4
Preheat oven: 190°C / 375°F
For the eggplant
For the Tahini Sauce
1. Combine all the ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth. Set aside.
2. Once eggplant is sliced in half lengthwise, use a small spoon to scoop out the centre (leaving a ¼” shell.) Save the scooped out eggplant and quickly dice it up.
3. Drizzle about 1 Tbsp of the oil onto the eggplant and place cut side down on a prepared baking sheet. Cook in the oven for about 15-25 minutes (or until eggplant is evenly cooked and slightly browned on the bottom.) Check often to make sure eggplant doesn’t burn.
4. Cook couscous (according to packet instructions)
5. While couscous cooks, heat the remaining oil in a large skillet. Add the onion and cook for about 5 minutes.
7. Add the garlic and cook for about 2 more minutes. Add the tomatoes, diced eggplant and chickpeas. Turn heat to low and cook stirring often (for about 5 more minutes).
9. Add cooked couscous to the pan and mix well to combine. Season everything with a little salt and pepper.
11. Scoop a healthy portion of the couscous mixture into each eggplant.
12. Drizzle with a little tahini sauce and garnish with a few tablespoons of minced parsley.
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
Variations/Suggestions:
Our tahini sauce was quite thick; I would probably make it a little thinner next time with some extra lemon juice or water. Then I could serve it with extra sauce, too!
Recipe Review: I'm not great at food presentation so my dish doesn't look nearly as lovely as the websites original photo. One day I will be better at food presentation and food photography, I promise! Simon found this a little bland but that might be because I served this as dinner for both of us. I would have been more than happy to have this for lunches for a few days!
Cooking time: 40 – 50 minutes Serves: 2 - 4
Preheat oven: 190°C / 375°F
For the eggplant
- 2 medium-sized Italian Eggplants, sliced in half lengthwise
- 1 medium-sized yellow onion, diced
- 3 cloves of garlic, minced
- 1 425 g can of organic chickpeas, drained and rinsed
- 1 cup couscous
- 1 cup cherry tomatoes, sliced in half
- 2 Tbsp cooking oil (I used grapeseed oil) divided
- 1 small bunch of parsley, minced
For the Tahini Sauce
- 1/4 cup organic tahini
- 2 Tbsp fresh lemon juice
- 1 garlic clove, mined
- 1/4 cup water
- A dash each of salt, pepper, and crushed red pepper flakes
1. Combine all the ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth. Set aside.
2. Once eggplant is sliced in half lengthwise, use a small spoon to scoop out the centre (leaving a ¼” shell.) Save the scooped out eggplant and quickly dice it up.
3. Drizzle about 1 Tbsp of the oil onto the eggplant and place cut side down on a prepared baking sheet. Cook in the oven for about 15-25 minutes (or until eggplant is evenly cooked and slightly browned on the bottom.) Check often to make sure eggplant doesn’t burn.
4. Cook couscous (according to packet instructions)
5. While couscous cooks, heat the remaining oil in a large skillet. Add the onion and cook for about 5 minutes.
7. Add the garlic and cook for about 2 more minutes. Add the tomatoes, diced eggplant and chickpeas. Turn heat to low and cook stirring often (for about 5 more minutes).
9. Add cooked couscous to the pan and mix well to combine. Season everything with a little salt and pepper.
11. Scoop a healthy portion of the couscous mixture into each eggplant.
12. Drizzle with a little tahini sauce and garnish with a few tablespoons of minced parsley.
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
Variations/Suggestions:
Our tahini sauce was quite thick; I would probably make it a little thinner next time with some extra lemon juice or water. Then I could serve it with extra sauce, too!
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