Eggplant Couscous Rolls

[Guest guest]

This are quick to make but taste like they took you

hours to prepare.

 

Eggplant Couscous Rolls

 

2 - 1lb. eggplants

4 tsp. olive oil

1 cup couscous, preferably whole-wheat

1/2 tsp. dried thyme leaves

1/2 tsp salt

3/4 cup plus 2 Tbsp. crumbled feta cheese

3 Tbsp. chopped fresh cilantro

fresh ground black pepper

1 cup spaghetti sauce

 

Preheat oven to 425 degrees F. Lightly oil two baking sheets. Trim

both ends of the eggplants. Stand one eggplant on end and remove a

thin slice of skin from two opposite sides and discard. Repeat with

the second eggplant. Cut each eggplant lenthwise into 6 or more 3/8-

inch-thick slices. Using 2 tsp. of the oil, brush both sides of the

slices and arrange in a single layer on the baking sheet.

 

Bake for 10 minutes, turn over and bake for about 10 to 15 minutes

more, or until lightly browned and tender.

 

Meanwhile, in a medium-sized saucepan, bring 1 1/2 cups water to a

boil. Stir in couscous, thyme, salt and remaining 2 tsp. olive oil.

Remove from the heat, cover and let stand for 5 minutes. With a fork,

stir in 3/4 cup of the feta, 2 Tbsp. of the cilantro and pepper.

 

Lightly oil a 9-by-13 inch baking dish. Place some of the couscous

mixture in the center of each eggplant slice. Roll up the eggplant

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

dish. Hold together with a toothpick if needed. Cover with foil and bake for 15

minutes.

 

Uncover, spoon spaghetti sauce on top and bake for 5 minutes more.

Sprinkle with the remaining 2 Tbsp. feta cheese and cilantro.

 

Serves 4

 

(Adapted from the Eating Well Rush Hour Cookbook)

 

 

 

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