Eggplant is an often forgotten nutritional powerhouse that is packed with fibre, vitamins and minerals such as vitamin B1,3 & 6, as well as contains nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.
Ingredients:
- 2 medium-sized Italian Eggplants
- 1 medium-sized yellow onion, diced
- 3 cloves of garlic, minced
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 cup couscous
- 1 cup cherry tomatoes, sliced in half
- 2 tablespoons cooking oil
- 1 small bunch of parsley, minced
For the Tahini Sauce:
- 1/4 cup organic tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 cup water
- Salt and pepper
- Crushed red pepper flakes
Instructions:
- Preheat the oven to 375 degrees F.
- Combine all the ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth. Set aside.
- Slice eggplant 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 dice it up.
- Drizzle about 1 tablespoon of the oil onto the eggplant and place cut side down on a prepared baking sheet. Cook in the oven for 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 5 minutes. Add the garlic and cook for 2 more minutes. Add the tomatoes, diced eggplant and chickpeas. Turn heat to low and cook stirring often for 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.
