Ingredients
Scale
- 12 baby eggplants
For the spicy couscous
- 1/2 cup of couscous
- 2/3 cup of boiling water
- 1/2 lemon, juice
- 1 tbsp balsamic vinegar
- 3 tbsp tomato puree
- 1 tbsp oregano
- 1,5 tsp basil
- 1/2 tsp smoked paprika
- 1 clove of garlic, minced
- 2 scallions
- 1/3 cup of fresh dill
- 1 small chili pepper (optional)
- 1 tbsp tahini
- salt, pepper
For the cashew drizzle
- 1/2 cup of cashews, preferably soaked
- 1 tbsp nutritional yeast
- 1/2 lemon, juice
- salt, pepper
Instructions
- Pierce baby eggplants with a fork, and place them on a baking sheet. Bake at 200°C/400ºF for about 25 minutes, or until eggplants are soft.
- Meanwhile prepare couscous filling. Add couscous, lemon juice, vinegar, tomato puree, oregano, smoked paprika and garlic to a bowl, and pour boiling water over them. Stir to separate any clumps, then cover, and set aside for 5-10 minutes.
- Chop scallions and dill, and mince chili pepper. Using a fork fluff couscous, then stir in scallions, dill, chili pepper and tahini. Season with salt and pepper.
- For the cashew drizzle place cashews, nutritional yeast, lemon juice, salt and pepper to a blender, and blend until completely creamy. Adjust consistency with water (usually I use about 1/3-1/2 cup of water).
- Once eggplants are soft, remove them from the oven and let them cool a bit, so you don’t burn yourself. Slice each eggplant in half lengthwise, making sure eggplant halves remain attached at the top.
- Stuff each eggplant with a large spoonful of the couscous mixture. Drizzle with cashew sauce. Serve immediately or chilled. Enjoy!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main, Appetizer
- Cuisine: Vegan