Middle Eastern Eggplant with Couscous
Garlic-Feta Crispbread
Ingredients
- 3 eggplants (about 2¼ lb total), halved lengthwise
- 3 Tbsp olive oil, divided
- 1½ cups whole wheat Israeli (pearl) couscous
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 English cucumber, cut into half-moons
- 1 pint grape tomatoes, halved
- ½ cup chopped fresh parsley
- ½ cup creamy Greek dressing
Instructions
- Preheat oven to 425°F. Arrange eggplants, cut sides up, on a rimmed baking sheet. Brush with 2 Tbsp oil; season lightly with salt and pepper.
- Bake 25 minutes or until tender.
- Meanwhile, cook couscous according to package directions; drain, if necessary, and rinse under cold water to cool.
- Toss together couscous, chickpeas, cucumber, tomatoes, parsley, and 1 Tbsp oil. If desired, season with salt and pepper to taste. Serve couscous mixture over eggplant; drizzle with dressing.
Side Dish Ingredients
- 1 cup crumbled feta cheese
- 3 Tbsp chopped fresh parsley
- 1 clove garlic, minced
- 6 slices multigrain crispbread
Side Dish Instructions
- Mash together cheese, parsley, and garlic in a bowl until blended. Serve with crispbread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
425
|
102
|
527
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 12 | 6 | 18 |
| Carb (g) | 64 | 9 | 73 |
| Fiber (g) | 14 | 3 | 17 |
| Sodium (mg) | 366 | 295 | 661 |
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