Easy Stuffed Eggplant (Mediterranean version)

GET RECIPE: Stuffed eggplant is a delicious, easy, and versatile meal that will make you fall in love with this delicious vegetable. You can make it with tender oven-roasted eggplants topped with your favorite filling—we show you one with couscous salad and tahini sauce. You can serve it as a main or side dish, and it’s excellent for a Mediterranean dinner. INGREDIENTS: FOR ROASTING THE EGGPLANT 2 medium eggplants 1 tablespoon extra virgin olive oil ⅓ teaspoon salt ¼ teaspoon black pepper ⅓ teaspoon thyme, fresh or dry BAKE EGGPLANT at 430°F or 220°C for 40 to 50 minutes until thoroughly cooked. COUSCOUS 1 cup (200 grams) couscous dry 1 teaspoon grated lemon zest 1 teaspoon ground cumin 1 teaspoon grated garlic ¼ teaspoon turmeric 1 teaspoon salt ⅛ teaspoon black pepper 1 cup (250 grams) water just boiled 3 tablespoons extra virgin olive oil or more to taste 2 tablespoons lemon juice or more to taste VEGGIES 1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked 1½ cups (200 grams) cherry tomatoes quartered 1½ cups (200 grams) cucumber diced 1 cup (130 grams) yellow bell pepper diced 1 small (50 grams) red onion finely chopped ½ cup (60 grams) olives halved 4 tablespoons (25 grams) parsley finely chopped Enjoy ❤️ Nico & Louise #vegetarian #eggplant #salad