Couscous-stuffed eggplant with chickpeas, cherry tomatoes and tahini sauce
This Middle Eastern-inspired dish takes eggplant to a whole new level, with a stuffing made of buttery couscous, soft cherry tomatoes and chickpeas spiced with za’atar. Persian cucumbers make up a crunchy, fresh side salad that’s enriched with a tahini sauce, a sesame paste that tastes best when mixed with a squeeze of fresh lemon.
- 1 large eggplant
- 2 shallots
- 2 cloves garlic
- ½ cup couscous
- 1 ½ teaspoon za’atar
- 1 cup cherry tomatoes
- 1 cup chickpeas
- small bunch parsley
- 1 tablespoon tahini
- 1 lemon
- 2 Persian cucumbers
Bake eggplant shell
*Finely chop remaining eggplant flesh and toss with two pinches of salt.
*Peel shallots and thinly slice.
*Peel garlic and mince.
Sauté aromatics, eggplant
*Slice cherry tomatoes in half.
*Rinse parsley, pick leaves off stem and coarsely chop.
*Stir the tomatoes, chickpeas and half of parsley into pan and cook until tomatoes are just soft, 2 to 3 minutes. Remove from heat, toss in couscous until combined.
Make tahini sauce, cucumber salad