Eggplants, also known as aubergines, have a unique range of health benefits. Adding eggplant to your diet keeps your blood sugar levels in check. This is because they are high in fiber. Eggplants are also packed with iron and calcium—two very important minerals for bone health.
Prep Time: 20 min Cook Time: 30 min Serves 2
INGREDIENTS
- 2 medium eggplants
- 1 onion
- 1 garlic clove
- 1 zucchini
- 2 medium tomatoes
- 4 medium mushrooms
- 2 Tbsp tomato puree
- 1 Tbsp oil
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp paprika powder
- 1/3 tsp black pepper
- pinch of chili flakes
- ½ cup (125 g) unsweetened soy yogurt
Couscous:
- 1 cup (165 g) couscous
- 1 1/2 cups (375 ml) water
- 1 Tbsp olive oil
- ½ tsp salt
INSTRUCTIONS
Step 1: Preheat oven to 200 °C.
Step 2: Wash and cut the eggplants in half (lengthwise). Scoop out the flesh and set aside. Put the eggplant “boat” on the baking sheet and sprinkle with oil and salt. Bake for 25-30 minutes.
Step 3: Prepare couscous: bring 1 ½ cups of water to a boil in a medium pot. Add 1 Tbsp olive oil and ½ tsp salt. Next, add 1 cup couscous (for most types of couscous, use a ratio of 1 couscous: 1 ½ water). Take the pan off the heat, cover, and let the couscous steam for 5 minutes.
Step 4: Wash and cut the onion, garlic, zucchini, mushrooms, tomatoes, and eggplant flesh. In a large pan, heat up 1 Tbsp olive oil and saute the onion for 3-4 minutes over medium heat. Add garlic, zucchini, mushrooms, eggplant flesh, tomato puree, and cook for about 10 minutes. Next, add tomatoes and cook for another few more minutes. When vegetables are ready, combine with the cooked couscous and add salt, Italian seasoning, paprika powder, black pepper, and chili flakes.
Step 5: Pour unsweetened soy yogurt in a small bowl and add a little bit of salt and Italian seasoning.
Step 6: Stuff eggplant “boats” with the mixture. Sprinkle the yogurt sauce on top and garnish with fresh herbs.
Tip: you can eat the whole eggplant “boat” and you can add an avocado on top.
ENJOY!