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Thursday
Aug192010

Roasted Eggplant, Tomato and Feta Couscous

I've been cooking for only myself this week, making dishes that can be   re-heated for lunch, or even dinner the next night. I realized that when I cook for myself, I usually don't include meat. Not sure why that is, maybe it's because I've been so busy with the bathroom that thawing and preparing meat just seems a little tedious? But it doesn't even take that long to cook meat...Hmmmm. Maybe I'm turning into a vegetarian? Yeah, right. I couldn't go without dinners like this!

Either way, I'm back with another fast, meat-free dinner that can be re-heated the next day and still taste delicious. It was so yummy, I'll definitely have to remember it for the future.

First I sliced a large eggplant, drizzled it with olive oil and seasoned it with salt and pepper. Have I mentioned I LOVE roasting? I think it is absolutely the best way to prepare vegetables.

I cooked these for about 20 minutes, then flipped them, so that they would be evenly golden.

Next, I chopped up a container of cherry tomatoes (I use baby heirlooms from TJs), and a bunch of fresh basil.

Then I cooked some of the AWESOME couscous mix from TJs. It has Isreali couscous, quinoa, baby garbanzo beans, and orzo in the mix. How great is that?

Once that cooked (it only takes about 10-12 minutes), I combined all my ingredients into one bowl. I chopped the eggplant slices into quarters also. Then topped it all with greek feta. You have to buy the kind in the water, it's the best!

I love feta, so I added a lot. You can add as little of as much as you like. I seasoned the salad with more salt and pepper before I chowed down. Delish!

ROASTED EGGPLANT, TOMATO AND FETA COUSCOUS

1 large epplant, sliced into 1/4 inch slices

1 container cherry tomatoes, halved

1/2 cup feta (or more to taste)

1/2 cup fresh basil, finely sliced

1 1/4 cup couscous, cooked according to package instructions

Olive Oil

Salt and Pepper

Drizzle eggplant with olive oil, and season with salt and pepper. Place on a baking sheet and roast for 20 minutes at 400 degrees Flip them over and roast another 10 minutes, or until golden. Quarter each slice when done.

Combine cooked cousous, eggplant, halved cherry tomatoes, feta, and basil in a large bowl. Season with more salt and pepper and serve.

 

 

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Reader Comments (2)

Beth!

This looks soooooo good. I am making it this weekend.

Take care..

Kristi

p.s. I am a friend of your Mom's :)

August 25, 2010 | Unregistered CommenterKristi

This was a big hit! Thanks, Beth...Next receipe is the oven fried okra!

August 31, 2010 | Unregistered CommenterKristi

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