Eggplant-Couscous Rolls - 6 pts

[Guest guest]

@@@@@

Eggplant-Couscous Rolls - 6 pts Mediterranean

2 eggplants (1 pound each), ends trimmed

4 teaspoons extra-virgin olive oil, divided

9 ripe plum tomatoes (1 1/4 pounds total)

1 1/2 cups water

1 cup whole-wheat couscous

1/2 teaspoon dried thyme

1/2 teaspoon salt

3/4 cup crumbled feta cheese plus 2 tablespoons for

garnish

2 tablespoons chopped fresh mint

Freshly ground pepper to taste

 

 

 

 

1. Preheat oven to 425?F. Coat 2 baking sheets with

cooking spray.

 

2. Standing eggplants on end, remove a thin slice of

skin from two opposite sides and discard. Cut

eggplants lengthwise into 1/3-inch-thick slices. Brush

both sides of the slices with 2 teaspoons oil and

arrange in a single layer on the baking sheets. Cut

tomatoes in half lengthwise and remove seeds. Place

them, cut-side down, in the remaining space on the

baking sheets.

 

3. Bake the vegetables for 10 minutes. Turn eggplant

slices over and bake until the eggplant is lightly

browned and tender and the tomato skins are blistered,

10 to 15 minutes longer.

 

4. Meanwhile, bring water to a boil in a medium

saucepan. Stir in couscous, thyme, salt and 1 teaspoon

oil. Remove from the heat, cover and let stand until

the water is absorbed, 5 minutes. Uncover and let cool

for 15 minutes. Stir in the feta, mint and pepper with

a fork.

 

5. Coat a 9-by-13-inch baking dish with cooking spray.

Put some of the couscous mixture in the center of each

eggplant slice. Roll up the eggplant slices firmly

around the filling and place, seam-side down, in the

prepared dish. Cover with foil; bake for 15 minutes.

 

6. Meanwhile, peel the skin away from the roasted

tomatoes and put them in a small saucepan. Mash with a

fork and add the remaining 1 teaspoon oil, salt and

pepper. Heat gently over low heat. To serve, spoon the

tomato sauce over the eggplant rolls and sprinkle with

the remaining 2 tablespoons feta cheese.

 

Makes 4 servings

 

Source: EatingWell, July/August 1993

Formatted by Chupa Babi: 09.01.07

 

Per serving: 304 calories; 12 g fat (5 g sat, 4 g

mono); 13 mg cholesterol; 43 g carbohydrate; 14 g

protein; 5 g fiber; 742 mg sodium; 1002 mg potassium.

 

Nutrition bonus: Potassium (44% daily value), Vitamin

C (40% dv), Vitamin A (30% dv), Fiber (22% dv),

Calcium (20% dv).

 

2 1/2 Carbohydrate Servings

 

ChupaNote: you can shortcut this by purchasing grilled

eggplant at the deli. (I purchase the prepared jar

stuff by the case!!!) Delete the thyme (I don't like

it with mint.) I added: 1/4 cup chopped mint, a full

cup crumbled feta (instead of 3/4 cup), 1/4 cup pitted

chopped kalamata olives to the couscous when wrapping

the rolls. Used a prepared zhug (Arabian salsa) intead

of tomato sauce, as it had all the herbs/spices. It

was fast, easy, and the guests were impressed!

 

-----

 

 

 

 

______________________________\

____

Be a better Heartthrob. Get better relationship answers from someone who knows.

Answers - Check it out.

http://answers./dir/?link=list & sid=396545433