Eggplant with Tomato Sauce & Couscous

​I love eggplant and have many recipes, but this one is my favorite. :)

Ingredients needed: 

• 1 eggplant 
• 1 shallot 
• 4 garlic cloves 
• 1 lemon 
•  1 oz fresh basil
• 1 oz mozzarella 
• 14. 5 oz Roasted diced tomatoes 
• 1 cup Israeli couscous 

Directions: 

Step 1. Preheat the oven to 425 F. Trim the eggplant and cut lengthwise into 4 planks. Place on a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Bake until lightly browned on each side, 15-20 min.

Step 2. Peel and mince the shallot and garlic. Add just half the minced garlic, mozzarella, and 2 tbs olive oil to a small bowl. Toss to combine.

Step 3. Heat 1 tbsp olive oil in a medium saucepan. Add minced shallot, remaining minced garlic. Cook until fragrant, 2-3 minutes. Add tomatoes, 1/4 tsp salt, and a pinch of pepper. Simmer until sauce is slightly thickened, 5 to 7 minutes. 

Step 4. Add 1/4 cups water and a pinch of salt to a small saucepan and bring to a boil. Add israeli couscous and cook until water is absorbed 10 to 12 minutes. Add lemon juice, just half the basil leaves, 2 tsp olive oil. Salt to taste 

Step 5. Remove the baked eggplant from the oven and top with the garlic tomato sauce. Bake another 4 to 6 minutes.

Step 6. Divide the lemon basil couscous and eggplant between bowls. Top with the remaining torn basil leaves. Enjoy! 😊