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Orange-Scented Eggplant and Couscous Rolls

These delicious rolls can be made up to two days in advance and refrigerated.<br />

Orange-Scented Eggplant and Couscous Rolls
Four servings
Start to finish: 1 hour 10 minutes (30 minutes active)


Ingredients
• 1 large eggplant (about 500 g/1 lb)
• 45 ml (3 Tbsp) extra-virgin olive oil, divided
• 2 oranges
• 2 ml (1/2 tsp) cinnamon
• 1 ml (1/4 tsp) ground cardamom
• 15 ml (1 Tbsp) apple cider vinegar
• 250 ml (1 cup) water
• 175 ml (3/4 cup) couscous
• 500 ml (2 cups) crumbled feta cheese, divided
• 60 ml (4 Tbsp) chopped flat-leaf parsley, divided
• Ground black pepper, to taste
• 250 ml (1 cup) prepared marinara sauce


Preparation
1. Heat oven to 220 C (425 F). Coat a baking sheet with cooking spray. You may need 2 baking sheets.


2. Trim both ends of the eggplant. Standing the eggplant on end, slice it lengthwise into slices 0.75 cm (1/3 inch) thick. Discard the end slices of skin.


3. Arrange slices on prepared baking sheets and brush with 30 ml (2 tbsp) of the olive oil. Bake until lightly browned on the undersides, about 10 minutes. Turn slices and continue baking until second sides are lightly browned and flesh is tender, 10 to 15 minutes longer.


4. Meanwhile, to make filling, grate zest of half an orange, then juice both oranges. Transfer zest and juice to a medium saucepan. Add cinnamon, cardamom, apple cider vinegar, remaining 15 ml (1 tbsp) olive oil and water. Bring to a boil. Stir in couscous and remove pan from heat. Cover and let stand until liquid is absorbed, about 5 minutes.


5. Uncover couscous and fluff with a fork, then let cool. Stir in 375 ml (1 1/2 cups) of the feta and 45 ml (3 Tbsp) of the parsley. Season with pepper.


6. Coat a 3-l (9-by-13-inch) baking dish with cooking spray. Place about 50 ml (1/4 cup) of the couscous mixture at one end of each eggplant slice. Pressing with your fingers to compact the filling, roll up each slice and transfer them, seam-side down, to prepared dish.


7. In a saucepan, heat marinara sauce. Drizzle marinara sauce over rolls. Cover dish tightly with foil and bake until rolls are heated through and sauce is bubbling, about 15 minutes. Sprinkle with feta and parsley just before serving.

 
 
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