Couscous Stuffed Eggplant topped with a fresh Lemon Tahini Sauce is a delicious way to serve eggplants. Vegan and Dairy-Free!
So it’s been a while since my last post. I honestly thought I’d be able to post sooner, had a schedule and all! And then our health got worse, we were both coughing and feeling miserable for over a week. I guess that’s the price you pay for returning from a beautiful 2-weeks Italian holiday to the miserable rainy weather back home. To top, yesterday Mitja left for California and we just unpacked, washed, ironed and packed everything back up again.
So I am settling into an “alone” lifestyle for the next couple of weeks, but work does not stop, so I’m also thinking up and planning fall recipes. Well, planning is all I’ve done so far. Made up a nice list, went to the store, stocked up the fridge, and then I ate Chinese takeout for 2 days straight. Because who has the will to cook for one? Or maybe there’s an opportunity right there and there are plenty of (currently) alone souls like me out there just looking for ideas to eat healthy while not spending a whole day in the kitchen.
So. While this Couscous Stuffed Eggplant with Lemon Tahini Sauce was made for two back when I was still in a 2-people household, you could just use 1 eggplant and – depending on how hungry you are – having it for lunch or save some for later (and spare yourself another cooking session).
This Couscous Stuffed Eggplant is easy to make, though it does take a while to bake and assemble the stuffing. But, it’s so worth it! The eggplant is tender and delicious, and the couscous filling provides a nice side to the vegetable. The Lemon Tahini Sauce drizzle on top helps keep the dish hydrated and adds a zing to the overall taste.
To make this Stuffed Eggplant you’ll first need to carve the flesh out to make a shell. Then you season the eggplant shells and place them in the oven to bake for about half an hour. While the eggplant is baking, you assemble the stuffing – you make couscous and fry the vegetables, then combine everything and scoop it into the eggplant shells. A quick drizzle of the delicious lemon tahini sauce and you’re ready to serve!
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 431.4 Total Fat: 16.4g Saturated Fat: 2.34g Sodium: 1250.45mg Carbohydrates: 63.84g Fiber: 15.39g Sugar: 15.19g Protein: 12.67g
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