TURKISH EGGPLANT

Turkish Eggplant image

Yield serves 2

Number Of Ingredients 16

Olive oil spray
1/2 cup couscous
4 to 7 garlic cloves, minced or crushed
1/4 medium onion, chopped
1 small eggplant, peeled or not, cubed
Half of a 15-ounce can chickpeas, drained and rinsed
1/2 yellow or red bell pepper, cored, seeded, and cut into 1-inch squares
1 small zucchini, quartered lengthwise and cut into 1-inch slices
2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
4 to 7 mushrooms, quartered
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh marjoram, or 1 teaspoon dried
2 tablespoons chopped fresh parsley, or 1 teaspoon dried
2 tablespoons sesame seeds
2 teaspoons paprika
2 pinches red pepper flakes

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the couscous and 1/2 cup water into the pot and stir to spread in an even layer. Scatter on half the garlic and onion.
Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms. Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes. Repeat the layers, beginning with the eggplant.
Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Calories: 361
Protein: 14g
Carbohydrates: 70g
Fat: 4g
Cholesterol: 0
Sodium: 348mg
Fiber: 15g