Stuffed Eggplant With Almonds

Looking for an easy, healthy, AND delicious recipe? Get your chef's apron and try this fun dish!

Ingredients:

• ⅔ cup water plus 1 tablespoon, divided
• ½ cup whole-wheat couscous
• ½ teaspoon salt, divided
• 2 medium eggplants (about 1 pound each)
• 3 tablespoons extra-virgin olive oil, divided
• ¼ teaspoon ground pepper
• 1 clove garlic, finely chopped
• ⅓ cup mayonnaise
• 2 teaspoons harissa paste or 1/2 teaspoon harissa seasoning
• ½ cup chopped smoke-flavored almonds
• ½ cup chopped fresh parsley

Instructions:

Step 1: Preheat grill to medium-high.

Step 2: Combine 2/3 cup water, couscous and 1/8 teaspoon salt in a small saucepan. Bring to a boil over high heat. Remove from heat, cover and set aside.

Step 3: Halve eggplants through the stem; brush the cut sides with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper. Grill the eggplants, flipping once halfway, until charred and tender, 10 to 12 minutes. Let cool for 5 minutes.

Step 4: Meanwhile, mash garlic with the remaining 1/8 teaspoon salt on a cutting board with a fork. Combine the garlic paste, mayonnaise, harissa and the remaining 1 tablespoon water in a small bowl.

Step 5: Leaving a 1/4-inch-thick wall, carefully scoop out the eggplant flesh and chop. Stir the eggplant flesh into the couscous along with almonds, parsley and the remaining 1 tablespoon oil. Mound the filling in the eggplant shells. Serve with the sauce and enjoy!

Source: Eating Well