First time cooking eggplant!
The recipe I used is adapted from The Mediterranean Dish.
Ingredients:
Per 4 servings.
For the eggplant:
- 2 eggplants
- 1/2 tablespoon salt
- 4 tablespoons olive oil
- 1.5 teaspoons cumin powder
- 1.5 teaspoons cinnamon
- 1 teaspoon paprika
- 1 teaspoon 21 Seasoning Saulute (from Trader Joe’s)
For the filling:
- 1 cup couscous, cooked accordining to directions (I used Israeli couscous)
- 1 15-oz can chickpeas, drained and rinsed
- 1/2 pint cherry tomatoes, quartered
- 2 scallion stems, chopped
- handful of parsley, chopped
- 1 teaspoon chili lime seasoning
- salt, to taste
- pepper, to taste
- 1/2 cup tahini sauce, to serve (see homemade Tahini instructions in my Hummus recipe)
Instructions:
- Slice your eggplants in half and sprinkle salt over the fleshy side. Let the eggplant “sweat” for ~20-25 mins and then pat dry.
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Preheat oven to 425 degrees.
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In a small bowl, combine oil, cumin, cinnamon, paprika, and 21 Seasoning Salute. Brush over the flesh side of the eggplants.
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Place eggplants on a baking sheet lined with parchment paper and roast for 35-40 minutes.
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While the eggplant is roasting, make the stuffing - in a bowl, combine all the stuffing ingredients except the tahini. Mix to combine.
- When the eggplants have roasted, use a spoon to press the flesh out to create a cavity.
- Add your stuffing mix to the inside of the eggplants.
- Serve with tahini and enjoy!