By emensah m
Preheat oven to 200°C (392°F). Cut the eggplants in half lengthwise, score the flesh, and season with salt, pepper, and a little olive oil. Place cut side up on a baking sheet and roast for 30 minutes until the flesh is tender and lightly browned.
While the eggplants are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Chop the onion and garlic, and sauté until the onion becomes translucent.
Dice the red pepper and add to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in the cumin, coriander, smoked paprika, and sumac. Cook for 1 minute until aromatic.
Add the canned tomatoes and vegetable broth to the skillet, stir well, and let it simmer for 10 minutes until slightly thickened.
Add the cooked chickpeas to the skillet, season with salt and pepper, and stir to combine. Simmer for another 5 minutes.
Prepare the couscous according to the package instructions, usually combining with an equal volume of boiling water, covering, and letting stand for 5 minutes. Fluff with a fork and mix in the chopped parsley and cilantro.
Once the eggplants are ready, carefully scoop out the flesh, leaving about 1cm border around the skin. Chop the scooped flesh and stir into the chickpea mixture.
Fill the eggplant halves with the chickpea and vegetable mixture. Return to the oven for an additional 10 minutes to heat through.
Serve the eggplant halves over a bed of herbed couscous and top with a dollop of plain yogurt. Garnish with extra parsley and cilantro if desired.
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By emensah m
This Vegetarian Mediterranean Dinner recipe is ready in 1 hour and features Medium eggplants, Cooked chickpeas, Canned chopped tomatoes and other delicious ingredients. Contains 450 calories total.
Preheat oven to 200°C (392°F). Cut the eggplants in half lengthwise, score the flesh, and season with salt, pepper, and a little olive oil. Place cut side up on a baking sheet and roast for 30 minutes until the flesh is tender and lightly browned.
While the eggplants are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Chop the onion and garlic, and sauté until the onion becomes translucent.
Dice the red pepper and add to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in the cumin, coriander, smoked paprika, and sumac. Cook for 1 minute until aromatic.
Add the canned tomatoes and vegetable broth to the skillet, stir well, and let it simmer for 10 minutes until slightly thickened.
Add the cooked chickpeas to the skillet, season with salt and pepper, and stir to combine. Simmer for another 5 minutes.
Prepare the couscous according to the package instructions, usually combining with an equal volume of boiling water, covering, and letting stand for 5 minutes. Fluff with a fork and mix in the chopped parsley and cilantro.
Once the eggplants are ready, carefully scoop out the flesh, leaving about 1cm border around the skin. Chop the scooped flesh and stir into the chickpea mixture.
Fill the eggplant halves with the chickpea and vegetable mixture. Return to the oven for an additional 10 minutes to heat through.
Serve the eggplant halves over a bed of herbed couscous and top with a dollop of plain yogurt. Garnish with extra parsley and cilantro if desired.
Calories per Serving: 450
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