Couscous Stuffed Eggplant Rolls

(serves 4)

I’ve been craving eggplant parmesan for some time now, however I find it to be more of a fall or winter dish. So, I decided to mix up my more traditional recipe and come up with a lighter and healthier option for the summer. 

This dish is great because you can make this entirely filled with couscous, make it gluten free with cauliflower rice, or a combination of both (my favorite). It’s also super easy to double or triple for entertaining and tastes even better left over!

Ingredients 

- 1 large eggplant 

- 3/4 cup cauliflower rice (about 1/2 of a head)

- 3/4 cup couscous 

- 1/4 cup cottage cheese (or ricotta)

- 1/4 cup shredded cheese (parmesan or mozzarella)

- 2 cups tomato sauce 

- 2 tablespoons pine nuts

- Fresh basil

- Garlic 

- Olive oil 

- Tahini (optional) 

- 1/2 tablespoon of sugar 

- Salt and pepper to taste 

Instructions:

Start by making a quick tomato sauce (using your favorite store bought sauce is completely fine).  I like to use Cento’s San Marzano peeled tomatoes with some fresh garlic and basil. In a pot sauté 3 cloves of chopped garlic in 2 tablespoons of extra Virgin olive oil over medium heat until fragrant (about 3 minutes). Using your hands break up the tomatoes into the pot and add fresh (or dried) basil, sugar, and salt + pepper to taste. Simmer the sauce while prepping your other ingredients. You’ll only use about 1/2 the sauce for this recipe, so I like to freeze the rest for a future dish!

In a separate pot make your couscous. Combine 1/2 cup of your couscous with 3/4 cup of water and a pinch of salt. Once the water begins to boil, cover with a lid and simmer for 10 minutes. If you are omitting the cauliflower rice from your dish, simply double this couscous portion. 

To make cauliflower rice, simply take about 1/4 of your cauliflower and chop in your food processor until it resembles the size of rice. Feel fee to use pre-made cauliflower rice that most grocery stores are now selling. Microwave your rice for 1 minute and combine with your couscous. If you are making this dish gluten free, you can double the cauliflower rice here. 

Add the cottage cheese and shredded cheese to your couscous mixture and mix until evenly combined. Set aside. 

Next, cut your eggplant into thin slices lengthwise using a sharp knife. Brush with a bit of extra Virgin olive oil and salt + pepper to taste. Cook on the grill over medium heat for 5 mins on each size. You can also do this in the oven at 400 degrees for 7 mins on each side. 

Spoon your couscous mixture onto each slice of eggplant and roll up. The amount of mixture will depend on the size of your eggplant slices - I used about 1-2 tablespoons per. Don’t be afraid of the mixture falling out of your roll-up, it does not have to be perfect! 

Spoon about 1 cup of your sauce to the bottom of a cast iron skillet or baking pan and drop in your eggplant rolls. Fill any voids in your plan with the leftover couscous mixture. Top with sauce, a little shredded cheese and bake uncovered at 400 degrees for 10 mins. 

Remove from the oven and top with fresh basil, toasted pine nuts and my favorite (secret) ingredient, tahini. This is completely optional, but adds a subtle yet rich flavor. You only need a tiny drizzle on top! 

This is a pretty healthy dish that doesn’t require any butter, but if it did, it would be salted!