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.

Cook couscous.

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.