This meatless entrée has an ample amount of protein from the couscous and feta cheese. Whole-wheat couscous has a nutty flavor and, like regular couscous, requires no actual cooking, just five minutes to plump in hot water. You can find it in health-food stores, but if it is not available, substitute regular couscous.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1993

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Recipe Summary

total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat 2 baking sheets with cooking spray.

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  • Standing eggplants on end, remove a thin slice of skin from two opposite sides and discard. Cut eggplants lengthwise into 1/3-inch-thick slices. Brush both sides of the slices with 2 teaspoons oil and arrange in a single layer on the baking sheets. Cut tomatoes in half lengthwise and remove seeds. Place them, cut-side down, in the remaining space on the baking sheets.

  • Bake the vegetables for 10 minutes. Turn eggplant slices over and bake until the eggplant is lightly browned and tender and the tomato skins are blistered, 10 to 15 minutes longer.

  • Meanwhile, bring water to a boil in a medium saucepan. Stir in couscous, thyme, salt and 1 teaspoon oil. Remove from the heat, cover and let stand until the water is absorbed, 5 minutes. Uncover and let cool for 15 minutes. Stir in the feta, mint and pepper with a fork.

  • Coat a 9-by-13-inch baking dish with cooking spray. Put some of the couscous mixture in the center of each eggplant slice. Roll up the eggplant slices firmly around the filling and place, seam-side down, in the prepared dish. Cover with foil; bake for 15 minutes.

  • Meanwhile, peel the skin away from the roasted tomatoes and put them in a small saucepan. Mash with a fork and add the remaining 1 teaspoon oil, salt and pepper. Heat gently over low heat. To serve, spoon the tomato sauce over the eggplant rolls and sprinkle with the remaining 2 tablespoons feta cheese.

Nutrition Facts

434 calories; protein 16.7g 33% DV; carbohydrates 68.3g 22% DV; exchange other carbs 4.5; dietary fiber 16.3g 65% DV; sugars 13.8g; fat 13.4g 21% DV; saturated fat 5.7g 29% DV; cholesterol 29.2mg 10% DV; vitamin a iu 1502.9IU 30% DV; vitamin c 26mg 43% DV; folate 95.1mcg 24% DV; calcium 209.8mg 21% DV; iron 1.6mg 9% DV; magnesium 63.2mg 23% DV; potassium 999.3mg 28% DV; sodium 607.7mg 24% DV; thiamin 0.2mg 21% DV.