Eggplant-Couscous Rolls

Eggplant-Couscous Rolls could be just the lacto ovo vegetarian recipe you've been looking for. For $3.24 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 435 calories, 17g of protein, and 12g of fat each. This recipe from Eating Well requires plum tomatoes, eggplants, olive oil, and salt. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. 247 people were glad they tried this recipe. Plenty of people really liked this main course. Overall, this recipe earns a spectacular spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Moroccan Eggplant with Couscous, Couscous-stuffed Eggplant, and Lamb with Couscous and Roasted Eggplant.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425F. Coat 2 baking sheets with cooking spray.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. Brush both sides of the slices with 2 teaspoons oil and arrange in a single layer on the baking sheets. Cut tomatoes in half lengthwise and remove seeds. Place them, cut-side down, in the remaining space on the baking sheets.Bake the vegetables for 10 minutes. Turn eggplant slices over and bake until the eggplant is lightly browned and tender and the tomato skins are blistered, 10 to 15 minutes longer.Meanwhile, bring water to a boil in a medium saucepan. Stir in couscous, thyme, salt and 1 teaspoon oil. Remove from the heat, cover and let stand until the water is absorbed, 5 minutes. Uncover and let cool for 15 minutes. Stir in the feta, mint and pepper with a fork.Coat a 9-by-13-inch baking dish with cooking spray. Put some of the couscous mixture in the center of each eggplant slice. Roll up the eggplant slices firmly around the filling and place, seam-side down, in the prepared dish. Cover with foil; bake for 15 minutes.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. Heat gently over low heat. To serve, spoon the tomato sauce over the eggplant rolls and sprinkle with the remaining 2 tablespoons feta cheese.

 

Step by step:

1. Preheat oven to 425F. Coat 2 baking sheets with cooking spray.Standing eggplants on end, remove a thin slice of skin from two opposite sides and discard.

2. 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 vegetables for 10 minutes. Turn eggplant slices over and bake until the eggplant is lightly browned and tender and the tomato skins are blistered, 10 to 15 minutes longer.Meanwhile, bring water to a boil in a medium saucepan. Stir in couscous, thyme, salt and 1 teaspoon oil.

7. Remove from the heat, cover and let stand until the water is absorbed, 5 minutes. Uncover and let cool for 15 minutes. Stir in the feta, mint and pepper with a fork.Coat a 9-by-13-inch baking dish with cooking spray. Put some of the couscous mixture in the center of each eggplant slice.

8. Roll up the eggplant slices firmly around the filling and place, seam-side down, in the prepared dish. Cover with foil; bake for 15 minutes.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.

9. Heat gently over low heat. To serve, spoon the tomato sauce over the eggplant rolls and sprinkle with the remaining 2 tablespoons feta cheese.

Nutrition Information:

covered percent of daily need