The hubby and I have spent a hectic two weeks finding a new place, signing a lease and getting moved in.
And then the shock of realizing how much stuff we put in storage. I feel so weighted down with all the STUFF!
I created this recipe for Vegan Eggplant Stuffed with Couscous Salad so I didn’t feel weighted down on the inside as well. It’s light, delicious, beautiful and soooo GOOD. And it’s a complete meal, loaded with flavor and goodness.
Inspired by the flavors of Morocco, red lentils, whole wheat couscous, zucchini, carrots, eggplant, bell pepper, pine nuts, dried cranberries, fresh parsley and spicy harissa paste are the perfect combo of sweet and spicy plant-based goodness. Vegan Eggplant Stuffed with Couscous Salad is even better leftover after the flavors marinate into the eggplant shell.
I like to be able to eat the eggplant skin, so choosing tender skins is important or the eggplant will be bitter. When buying, gently pop a fingernail through the skin of the eggplant to see how tender it is. If your nail goes through easily, the eggplant is perfect and you can see them skin, seeds and all. If it’s hard to get your nail through, the eggplant will probably be bitter and you can’t use the skin or seed area.
Vegan Eggplant Stuffed with Couscous Salad is the perfect summer dish because you can make a big batch ahead of time and store in the fridge or even freeze for later. Serve warm or at room temperature or even cold. Great for potlucks, picnics, lunch or whatever. And it won’t leave you feeling weighted down.
More vegan eggplant recipes:
Baba Ghanoush Hummus from Double Thyme
Easy Eggplant Rollatini from Dishing Delish
Harissa Grilled Eggplant from Cook’s Hideout
Sabih with Spiced Chickpeas from Lazy Cat Kitchen
Eggplant Fries with Honey from The Foodolic