Turkish Eggplant

16 ingredients
16 steps

Ingredients

  • Olive oil spray
  • 1/2 cup couscous
  • 4 to 7 garlic cloves, minced or crushed
  • 1/4 medium onion, chopped
  • 1 small eggplant, peeled or not, cubed
  • Half of a 15-ounce can chickpeas, drained and rinsed
  • 1/2 yellow or red bell pepper, cored, seeded, and cut into 1-inch squares
  • 1 small zucchini, quartered lengthwise and cut into 1-inch slices
  • 2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
  • 4 to 7 mushrooms, quartered
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped fresh marjoram, or 1 teaspoon dried
  • 2 tablespoons chopped fresh parsley, or 1 teaspoon dried
  • 2 tablespoons sesame seeds
  • 2 teaspoons paprika
  • 2 pinches red pepper flakes

Directions

  1. 1
    Preheat the oven to 450F.
  2. 2
    Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  3. 3
    Pour the couscous and 1/2 cup water into the pot and stir to spread in an even layer.
  4. 4
    Scatter on half the garlic and onion.
  5. 5
    Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms.
  6. 6
    Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes.
  7. 7
    Repeat the layers, beginning with the eggplant.
  8. 8
    Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
  9. 9
    Serve immediately.
  10. 10
    Calories: 361
  11. 11
    Protein: 14g
  12. 12
    Carbohydrates: 70g
  13. 13
    Fat: 4g
  14. 14
    Cholesterol: 0
  15. 15
    Sodium: 348mg
  16. 16
    Fiber: 15g

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