A hearty dish featuring eggplants stuffed with couscous, lentils, and topped with a flavorful lemon tahini sauce. This recipe is packed full of flavor and is a delicious way to incorporate couscous into your meal.
1: Slice eggplants lengthways and scoop out the flesh, then drizzle with olive oil, season, and bake at 200°C for 25 minutes.
2: Cook wholemeal couscous according to package instructions for around 6 minutes.
3: Whisk together tahini, garlic, lemon juice, lemon zest, minced garlic, maple syrup, and water until smooth for the sauce.
4: Heat olive oil in a frypan and fry diced onion and minced garlic for 2 minutes, then add diced eggplant and halved cherry tomatoes, cooking for 3-4 minutes.
5: Add rinsed lentils, dried oregano, and smoked paprika; cook for 1 minute and season to taste. Stir through couscous and lemon juice.
6: Spoon the mixture into eggplant shells, top with more fresh basil and drizzle with lemon tahini sauce before serving.
