Eggplant couscous rollups with mint

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 181.3
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 427.2 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.5 g

View full nutritional breakdown of Eggplant couscous rollups with mint calories by ingredient
Submitted by:

Introduction

This is my own revision of a Donna Klein recipe from The Mediterranean Vegan Kitchen, my favorite cookbook. I have omitted the olive oil completely and therefore slimmed it down quite a bit. This is my own revision of a Donna Klein recipe from The Mediterranean Vegan Kitchen, my favorite cookbook. I have omitted the olive oil completely and therefore slimmed it down quite a bit.
Number of Servings: 4

Ingredients

    One 1 1/4 lb eggplant peeled and sliced 1/2 inch thick the long way
    3/4 cup dry couscous
    1 1/4 cup water
    1/2 vegetable bouillon cube
    1T lemon juice
    15 kalamata olives, chopped
    2T mint chopped
    1tsp fresh thyme
    1/2 cup fat free pasta sauce
    1/2 tsp black pepper

Directions

in a 400 degree oven, roast the sliced eggplant 15 minutes, turn over, then another 10 minutes. Remove from heat.

Heat water and bouillon to boiling. Add couscous, thyme and lemon juice, cover and let sit for 7 minutes. Fluff with a fork and stir in olives and 1T mint.

Take a spoonful of couscous and lay in the middle of an eggplant slice. Roll up and put in a prepared baking dish, seam side down. Repeat until all the eggplant is rolled.

Cover with foil and bake 10 minutes at 400 degrees.

Stir remaining mint into sauce and spoon over individual rollups. Bake for 15 minutes uncovered.

Number of Servings: 4

Recipe submitted by SparkPeople user MADDY_AVENA.

Rate This Recipe