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I really like eggplant. I never did before I went veg, but now- I LOVE it. There are few recipes for eggplant that actually abide to the whole-food challenge, actually I don’t think we found any… So, we improvised! Woodz mastered this roasted eggplant dish and I give him serious props for doing it so well!
Woodz’ Eggplant Couscous
*drool*
- one eggplant
- 1 tbsp extra virgin olive oil
- Italian herbs (dried parsley, oregano, etc.)
- 1 can of diced tomatoes
- couscous
How he did it:
- Preheat oven to 400°F°
- Cut up eggplant in 1-2 inch pieces (half it lengthwise, then again lengthwise and then chop into inch pieces from there).
- In a large ziploc bag, or rubber container, mix oil with the herbs and toss in the eggplant pieces. Close bag or container and shake it all about! Woodz filled the bag with air so the pieces could jumble easily.
- Once the oven is ready, sprawl the eggplant pieces over a non-stick cookie sheet and bake for 20-30 minutes. Keeping an eye on the eggplant so it gets brown & kind of shriveled- but not over cooked and soggy. I’d check it after 20 minutes, then go from there.
- While the eggplant is baking- prepare your marinara! In a small saucepan heat the tomatoes and herbs on low. Let simmer for 10 minutes.
- When you get the marinara going, start boiling your water for the couscous. It only cooks for less than 5 minutes so let this be your last step.
- Once the eggplant is cooked, spread over a bed of couscous and top with a spoonful of marinara sauce.
This meal was AWESOME aaaaand it was super healthy & lowfat too! Good job hubby! When you eat this good, it’s hard to remember that you’re on a ‘restricted’ whole-food vegan diet!
We got a bag of sweet potatoes from Trader Joe’s and they sat on top of the fridge for a couple weeks. I was totally not inspired so I asked my vegan friends over at the Post Punk Kitchen forums for some help. I got so many yummy suggestions!
I went with a super simple idea:
boiled sweet potatoes with butter and a smidge of brown suger
fresh basil
tempeh
all served over a bowl of couscous, and a layer of fresh spinach… with a dallop of veganaise.
