Savory Stuffed Eggplant Boats with Whole Wheat Couscous
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Recipe type: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These Savory Stuffed Eggplant Boats with Whole Wheat Couscous are delicious and so easy to make. They're perfect for the whole family!
Ingredients
  • 2 medium-sized eggplants
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 2 veggie sausages
  • 2 cups cooked Bob's Red Mill Whole-Wheat Couscous
  • 1 cup vegan cheese (optional)*
  • chopped parsley
Instructions
  1. Preheat oven to 400°F.
  2. Slice eggplant lengthwise and scoop out the flesh, making sure to leave the skin intact and avoid "puncturing your boat." Chop flesh and set aside.
  3. Brush eggplants and tomatoes with 1 tablespoon olive oil and bake skin-side down for 20 minutes.
  4. In a saucepan, saute onion and garlic with 1 tablespoon olive oil for 2-3 minutes. Add veggie sausage and eggplant flesh and continue to cook for about 10-12 minutes.
  5. Add couscous and continue to cook for 2-3 minutes.
  6. Add roasted tomatoes to the eggplant mixture and distribute among boats.*
  7. Top with parsley and vegan parmesan and enjoy!
*If using vegan cheese, add this to the mixture, then return the boats to the oven for another 5 minutes.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2019/11/savory-stuffed-eggplant-boats.html