Herbed Couscous Stuffed Eggplant
20 min
Vegan
1506
For 2 Portions
100 g
couscous
100 g
chickpeas
60 g
tomato, sun-dried
45 g
tahini
4 g
parsley, fresh
4 g
cilantro, fresh
1
eggplant
1
shallot
1
lemon
3 tsp
maple syrup
2 tbsp
olive oil
salt
pepper
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash eggplant and cut in half lengthwise. Sprinkle with salt, and let rest face-up for 5 - 10 min. (Tip: For even better flavor and texture, let eggplant rest for up to 30 min.)