Eggplant Couscous rolls Recipe

How to make it

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• 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.