Stuffed Eggplant with Couscous & Almonds || Gracefult Kitchen

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Stuffed Eggplant with Couscous & Almonds

Dinner

Smoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying. Harissa gives the creamy sauce a little kick.

Ingredients

⅔ cup water plus 1 tablespoon, divided
½ cup whole-wheat couscous (see Tip)
½ teaspoon salt, divided
2 medium eggplants (about 1 pound each)
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon ground pepper
1 clove garlic, finely chopped
⅓ cup mayonnaise
2 teaspoons harissa paste or 1/2 teaspoon harissa seasoning
½ cup chopped smoke-flavored almonds
½ cup chopped fresh parsley

Description

Preheat grill to medium-high.
Combine 2/3 cup water, couscous and 1/8 teaspoon salt in a small saucepan. Bring to a boil over high heat. Remove from heat, cover and set aside.
Halve eggplants through the stem; brush the cut sides with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper. Grill the eggplants, flipping once halfway, until charred and tender, 10 to 12 minutes. Let cool for 5 minutes.
Meanwhile, mash garlic with the remaining 1/8 teaspoon salt on a cutting board with a fork. Combine the garlic paste, mayonnaise, harissa and the remaining 1 tablespoon water in a small bowl.
Leaving a 1/4-inch-thick wall, carefully scoop out the eggplant flesh and chop. Stir the eggplant flesh into the couscous along with almonds, parsley and the remaining 1 tablespoon oil. Mound the filling in the eggplant shells. Serve with the sauce.