Tue. Apr 23rd, 2024

Couscous Stuffed Eggplant with Tahini Sauce


1 cup couscous
Tahini sauce
olive oil
1 onion
3 cloves garlic
1/2 cup cherry tomatoes
1 small zucchini
1/4 cup tahini
1 clove garlic, minced
1/2 cup water
1 lemon, juice
salt, pepper
fresh chopped parsley

  1. Preheat oven to 200°C / 392°F.
  2. Cut 2 eggplants in half length-wise and with a spoon scoop out the flesh to make shell-like
    shapes. Set the scooped flesh aside. Season eggplant shells with salt, drizzle with olive oil,
    place on a baking tray lined with baking paper and put in preheated oven to bake at 200°C /
    392°F for about 30 minu