Eggplant Couscous Rolls
From marmay 15 years agoIngredients
- 2 1 pound eggplants shopping list
- 9 ripe plum tomatoes (11/4 pounds total) shopping list
- 4 tsp of olive oil shopping list
- 1 cup of couscous (preferably whole wheat, not israeli couscous) shopping list
- 1/2 tsp. of kosher salt shopping list
- 3/4 cup of crumbled feta plus 2 Tbsp shopping list
- 3 Tbsp of chopped fresh mint shopping list
- freshly ground pepper shopping list
How to make it
- Preheat. Preheat oven to 425°F. 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 veggies for 10 minutes.
- Turn eggplant slices over and bake until the eggplant is lightly browned and tender
- and the tomato skins are brown and skin is blistered
- Meanwhile, bring water to a boil in a medium saucepan.
- Stir in couscous, 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.
People Who Like This Dish 3
- marpar Copenhagen, DK
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- marmay MI
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