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Goat Cheese Stuffed Eggplant Roll-ups With Mediterranean Couscous Pilaf
In this dish, salting and draining the eggplant prior to baking is key to keeping it crisp.
Prep Time: 00:30
Cook Time: 00:30
1 eggplant, medium or large
8 oz goat cheese, soft
1 lemon, juice and zest
salt and pepper
fresh parsley, chopped
1 box of plain couscous, prepared according to package instructions
1 tablespoon vegetable oil
1/2 of a medium red onion, diced
5 - 6 asparagus spears, sliced on the diagonal
3 oz kalamata olives, pitted and cut in half
salt and pepper
10 x 13 glass baking dish
1Preheat your oven to 350 degrees.
2Slice the eggplant length-wise into 1/4inch slices - you need about 6 slices.
3Salt both sides of eggplant slices and place in colander for 30 minutes. The salt will draw out a lot of moisture and help the eggplant from getting soggy in the oven.
4While the eggplant is resting, prepare the filling by whisking the goat cheese together with lemon juice, lemon zest, and a pinch of salt and pepper to taste. Stir in chopped parsley.
5Prepare the couscous to package instructions. For increased flavor, use vegetable stock or chicken stock instead of water when preparing the couscous.
6In a separate sauté pan, heat 1 tablespoon of oil until shimmering. Toss in diced onion and cook until starting to brown. Add in the sliced asparagus and stir fry until asparagus is fragrant and bright green. Add in olives and toss until warmed through.
7Combine prepared couscous with the olive and asparagus mixture and chopped parsley in a 10 x 13 glass baking dish.
8Pat the eggplant slices dry with a paper towel and cover one side with goat cheese spread. Roll up eggplant and secure with a toothpick through the center.
9Nestle the roll ups into the couscous mixture. Cover with foil and bake in 350 degree oven until eggplant is cooked through, about 10-15 minutes.
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