Eggplant Couscous

Looks tasty and I always enjoy a good eggplant dish.

Dinner of Herbs

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This dish took a different turn than expected, but I believe it became much better than the original.

Originally, I was supposed to roast zucchini, onion, and tomatoes and add it to couscous with feta, basil, and lemon.  I’m sure that would have been tasty, but I decided I wanted more roasted eggplant.

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Then I did not really feel in the mood for a lemony flavour…..and soon the feta was completely forgotten.  Instead, the roasted eggplant took center stage.

No regrets.

The Recipe

Ingredients

4 servings whole wheat couscous

1 small red onion, peeled and chopped

1 large eggplant, peeled and diced

2 large roma tomatoes, quartered

garlic powder

extra virgin olive oil

sweet basil

Servings: 4-6 servings

Heat oven to 500oF.  Toss eggplant and tomato in olive oil and garlic powder and spread evenly on baking sheet.  Cover with aluminum foil loosely, and bake for half an…

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