Chickpea Stuffed Eggplant with Couscous and Tahini Sauce

By ruthg

Ingredients

• 2medium-sized2 medium-sized Italian Eggplants. sliced in half lengthwise
• 1medium-sized1 medium-sized yellow onion, diced
• 3cloves3 cloves of garlic, minced
• 115 oz can1 15 oz can of organic chickpeas, drained and rinsed
• 1cup1 cup couscous
• 1cup1 cup cherry tomatoes, sliced in half
• 2TBS2 TBS cooking oil (I used grapeseed oil) divided
• 1small bunch1 small bunch of parsley, minced
• .
• For the Tahini Sauce
• 1/4cup1/4 cup organic tahini
• 2TBS2 TBS fresh lemon juice
• 11 garlic clove, mined
• 1/4cup1/4 cup water
• dashdash of salt, pepper, and crushed red pepper flakes

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from bloglovin.com

Preparation

Step 1

Preheat the oven to 375 degrees.
Combine all the ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth. Set aside.
Once eggplant is sliced in half lengthwise, use a small spoon to scoop out the center (leaving a 1/4 inch wide shell.) Save the scooped out eggplant and quickly dice it up.
Drizzle about 1 TBS of the oil onto the eggplant and place cut side down on 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.
Cook couscous
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 string often (for about 5 more minutes). Add cooked couscous to the pan and mix well to combine. Season everything with a little salt and pepper.
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.