Stuffed Eggplant Rolls With Couscous And Chickpea Salad Recipe

Name: Stuffed Eggplant Rolls With Couscous And Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant; 1 container (15 oz) ricotta cheese; 3 oz salami, cut into thin strips; 2 None eggs, lightly beaten; 2 None green onions, thinly sliced; 1/4 cup fresh basil leaves, torn; 1 tbsp grated lemon peel; 1 can (15 oz) tomato puree; 3/4 cup shredded mozzarella cheese; 2/3 cup couscous; 1 can (15 oz) chickpeas, drained and rinsed; 9 oz cherry tomatoes, halved; 3 tbsp fresh mint leaves, coarsely chopped; 2 tbsp lemon juice; 1 tbsp vegetable or olive oil

Servings: persons

2 medium eggplant
1 container (15 oz) ricotta cheese
3 oz salami, cut into thin strips
2 None eggs, lightly beaten
2 None green onions, thinly sliced
1/4 cup fresh basil leaves, torn
1 tbsp grated lemon peel
1 can (15 oz) tomato puree
3/4 cup shredded mozzarella cheese
2/3 cup couscous
1 can (15 oz) chickpeas, drained and rinsed
9 oz cherry tomatoes, halved
3 tbsp fresh mint leaves, coarsely chopped
2 tbsp lemon juice
1 tbsp vegetable or olive oil

1
Preheat the oven to 425u00b0F. Line 2 baking pans with foil. Cut each eggplant lengthwise into 4 thin slices. Place on prepared pans and spray with no stick cooking spray. Bake for 10 mins or until golden. Set aside to cool. Mix the ricotta cheese, salami, egg, onions, basil and lemon peel in a large bowl. Season with salt and pepper.
2
For each roll, place a slice of eggplant on a flat work surface. Place 1 tbsp of the ricotta mixture along one narrow end; roll up to enclose filling. Place the rolls in a 1 1/2 quart baking dish. Spoon the tomato puree over the rolls and sprinkle with the cheese. Bake for 20 mins until bubbly and golden.
3
Meanwhile, place the couscous in a medium bowl; stir in 1/2 cup boiling water. Cover with plastic wrap and let stand for 5 mins or until the liquid is absorbed. Fluff with a fork. Add the chickpeas, tomatoes, mint, lemon juice and oil; toss to combine.
4
Spoon couscous onto serving plates. Top with the eggplant rolls. Serve at once.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium eggplant, 1 container (15 oz) ricotta cheese, 3 oz salami, cut into thin strips, 2 None eggs, lightly beaten, and more.

Yes, Stuffed Eggplant Rolls With Couscous And Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stuffed Eggplant Rolls With Couscous And Chickpea Salad

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