Eggplant-Couscous Rolls with Roasted Tomato Sauce
2 eggplants, 1-pound each
1. Preheat oven to 425 degrees F. Spray two baking sheets with nonstick cooking spray. Trim both ends of the eggplants. Stand one eggplant on end and remove a thin slice of skin from two opposite sides and discard. Repeat with the second eggplant. Cut eggplants lengthwise into 1/3-inch-thick slices. Brush both sides of the eggplant slices with half the oil and arrange in a single layer on the baking sheets.
4 teaspoons olive oil
9 plum tomatoes
1 1/2 cups water
1 cup whole-wheat couscous
1/2 teaspoon dried thyme
1/2 teaspoon salt
3/4 cup feta cheese, crumbled, preferably imported, plus extra for garnish
2 tablespoons chopped fresh mint
1/4 teaspoon freshly ground black pepper, or to taste
2. Core tomatoes, cut in half lengthwise and remove seeds. Place them, cut-side down, in the remaining space on the baking sheets. Bake for 10 minutes, turn eggplant slices over and bake for about 10 to 15 minutes longer, or until the eggplant is lightly browned and tender and the tomato skins are blistered.
3. Meanwhile, in a medium-sized saucepan, bring water to a boil. Stir in the couscous, thyme, salt and half the remaining olive oil. Remove from the heat, cover and let stand for 5 minutes, or until the water is absorbed. Uncover and let cool for 15 minutes. With a fork, stir in the feta, mint and pepper.
4. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray. Put some of the couscous mixture in the center of each eggplant slice. Roll up the eggplant slices firmly around the filling and place, seam-side down, in the prepared dish. Cover with foil and bake for 15 minutes.
5. Meanwhile, peel the skin away from the roasted tomatoes and put them in a small saucepan. Mash with a fork and add the remaining olive oil, salt and pepper. Heat gently over low heat. To serve, spoon the tomato sauce over the eggplant rolls and sprinkle with the feta cheese.
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