Source: Dishing up the Dirt, Sept 30, 2013
2 medium-sized Italian eggplants, sliced in half length-wise
1 medium-sized yellow onion, diced
3 cloves of garlic, minced
1 15 ounce can of organic chickpeas, drained and rinsed
1 cup couscous
1 cup cherry tomatoes, sliced in half
2 TBS cooking oil (I used grapeseed)
1 small bunch of parsley, minced
For the Tahini Sauce
1/4 cup of organic tahini
2 TBS fresh lemon juice
1 garlic clove, minced
1/4 cup of water
dash of salt, pepper and crushed red pepper flakes
Preheat oven to 375 degrees.
Combine all the ingredients for the sauce together in a blender. Process until smooth. Set aside.
Once eggplant is sliced in half length-wise, 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 TBS of the oil on the eggplant shells and place them cut side down on a 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.
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.