Couscous Stuffed Eggplant


By Mary Bernt (The Best of Veggies and Co.)

  • 2 medium eggplant
  • 1 1⁄2 C. whole wheat couscous
  • 2 C. water
  • 1 (28 oz.) can tomato sauce
  • 1 small onion, chopped
  • 1 large green pepper, chopped
  • 1 large carrot, diced
  • 1⁄2 tsp. salt
  • 2 tsp. cumin
  • 2 tsp. garlic powder
  • 1 Tbs. onion powder
  • 2 Tbs. sweetener like maple syrup (optional)
  • 1 Tbs. Italian seasoning

Bring water to a boil. Add couscous, cover, and remove from heat. It is critical that you return in 5 minutes and fluff the couscous with a fork. Set aside. Cut the stem off the eggplants and cut each in half lengthwise. Carefully cut away the eggplant pulp, leaving a shell about 1⁄2 inch wide all around. Chop the eggplant pulp into small dices. Sauté the eggplant dices in a small amount of olive oil or water sauté. Allow to cook until tender. Add onion, peppers, and carrots to mixture and continue to cook. Add remaining ingredients; stir together and remove from heat.

Stuff eggplant shells with mixture and arrange in a baking dish with about 1⁄2 inch of water in the bottom around the shells. Bake in oven at 350 degrees, covered with foil, for about 1 hour or until the shell of the eggplant is tender. Top with Cheezie sauce and enjoy.

Cheezie Sauce


(Makes 8 Cups)

  • 1 to 2 red bell peppers, seeded and chopped into large pieces
  • 6 Tbs. cornstarch
  • 3⁄4 C raw cashews (soak in some of the water for 30 min. to soften)
  • 3⁄4 C raw sunflower seeds (soak with the cashews in water)
  • 7 1⁄2 C water
  • 2 Tbs. salt
  • 3⁄4 C nutritional yeast flakes
  • 3⁄4 C rolled oats
  • 6 Tbs. lemon juice
  • 1 Tbs. onion powder
  • 1 Tbs. honey

Blend all ingredients thoroughly. You will probably not be able to blend this with all the water, but be sure to add the rest of the water at the end or the sauce will be too strong. Make sure the mixture is nice and creamy and that all the cashews and seeds have been blended till very smooth. Bring to a boil in a large saucepan, then simmer, stirring constantly until thick. This recipe makes a lot and can be scooped into Ziploc bags and frozen for future use.