Manera más fácil de Cocinar Delicioso Stuffed Eggplant

Stuffed Eggplant.

Stuffed Eggplant You can cook Stuffed Eggplant using 17 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Stuffed Eggplant

  1. Prepare 2 half of eggplants cut lengthwise.
  2. Prepare 1 of onion diced.
  3. You need 2 of tomatoes diced.
  4. Prepare 3 cloves of garlic mashed to a paste.
  5. You need 1 can of chickpeas of , drained.
  6. Prepare 1 cup of couscous of cooked.
  7. It’s 1/4 cup of raisins of.
  8. You need 2 tbsps of Olive Oil.
  9. You need of Parsley Coriander leaves Freshly chopped and.
  10. You need to taste of Salt Pepper and.
  11. It’s of Tahini Yogurt Sauce :.
  12. It’s 1 cup of yogurt.
  13. It’s 2 tbsps of lime juice fresh.
  14. You need 2 cloves of garlic mashed to a paste.
  15. You need 2 tsps of tahini.
  16. You need to taste of Salt Pepper and.
  17. It’s 180 C of Preheat the oven to / 375 F.

Stuffed Eggplant step by step

  1. Whisk together all the ingredients listed under 'Tahini Yogurt sauce' in a bowl and set aside.
  2. Cut the eggplants lengthwise and scoop out the center. Dice the scooped out eggplant and set aside.
  3. Drizzle the olive oil onto the eggplant and place them cut side down on a lined baking tray. Cook in the oven until the eggplant has cooked evenly.
  4. While the eggplant is in the oven, cook the couscous. In a bowl, place a cup of couscous,.
  5. Pour a cup of hot water, and cover. Give it a few minutes and you will have a bowl of cooked fluffy.
  6. Couscous.
  7. When the couscous is cooking, add some oil to a pan and saute the onions and garlic until the onions have softened.
  8. Add the diced eggplant, the can of drained chickpeas and the diced tomatoes. Reduce the heat to low and cook until the eggplant and tomatoes have cooked and softened.
  9. Next add the couscous and raisins and toss well to combine. Season with salt and pepper.
  10. Fill the cooked eggplant 'shells' with a generous amount of the couscous mixture. Drizzle with the tahini sauce, and garnish with the chopped coriander and parsley leaves.
  11. Serve!.