Chickpea Stuffed Eggplant With Couscous And Tahini


1.     Combine all the ingredients for the tahini sauce together in a blender or with and immersion blender.  Process until smooth.  Set aside.

2.     Drizzle about 1 tablespoon of the oil onto the eggplant and place cut side down in 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. 

3.     While couscous cooks, heat the remaining oil in a large skillet.  Add the onion and cook for about 5 minutes.  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 minutes).  Add cooked couscous to the pan and mix well to combine.  Season everything with a little salt and pepper.

4.     Scoop a healthy portion of the couscous mixture into each eggplant.  Drizzle with a little tahini sauce and garnish with a few tablespoons of minced parsley.  

Produce Used In This Recipe

Eggplant, Chinese

Eggplant, Indian

Courtesy of:
Food Gawker

Share this recipe: