- 2 Italian eggplants see notes below
- Olive oil
- Salt and pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Pomegranate seeds to taste
- 3 cloves garlic minced
- 1 small shallot finely diced or 1 small yellow onion
- ¼ cup golden raisins
- 1 cup vegetable broth or water
- 1 cup dry Moroccan couscous not pearl/Israeli couscous
- 1 roma tomato diced
- 1 cup canned chickpeas drained
- 3 tablespoons finely chopped parsley plus more for topping
- ¼ cup crumbled feta cheese plus more for topping
- ½ cup tahini paste
- 2 tablespoons freshly squeezed lemon juice or to taste
- Water to thin out sauce as needed
- Choosing the right eggplant: Pick Italian eggplants with broad bottoms and smooth, shiny skin that feel slightly firm but not hard. Medium sizes are best as large ones may be bitter. Salting eggplants helps draw out moisture preventing sogginess and removes bitterness from seeds. Use Moroccan-style couscous, which is very small and pale yellow. For added protein, try cooked seasoned ground beef or turkey separately. Make-ahead tips: Roast eggplants up to 1 day ahead; couscous and chickpea filling up to 2 days; tahini sauce up to 3 days. Warm or bring to room temperature before assembling. Store leftovers up to 3 days in the refrigerator. Possible substitutions: quinoa, pearl couscous, bulgur, barley, or lentils for couscous; black raisins for golden raisins; small yellow onion for shallots; or tzatziki sauce instead of tahini sauce. Nutritional values are approximate.
