Couscous Stuffed Eggplant Rolls
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
During is peak produce season Heinen’s carries an abundance of seasonal items, like eggplant!
The perfect vegetable to roll and stuff, this couscous stuffed eggplant can be served warm or chilled, making it an excellent choice for appetizers or side dishes. Enjoy this dish alongside a creamy and herby Italian dipping sauce for the ultimate flavor experience!
For a complete and satisfying meal, accompany them with grilled lemon marinated chicken breasts from Heinen’s Meat Department and a crusty loaf of freshly baked bread from Heinen’s Bakery.
Why You’ll Love This Recipe
- It features fresh-picked produce. Each summer, Heinen’s transforms its produce departments into a daily farmer’s market, featuring the best-of-the-best produce grown right here in our region. The eggplant used in this recipe is locally grown, ensuring optimal freshness.
- It’s versatile to serve. These herby couscous stuffed eggplant rolls are versatile and can be used as a delicious appetizer or a hearty vegetarian entrée.
- It pairs perfectly with a homemade Italian dipping sauce. Don’t skip out on the creamy dipping sauce—it’s the perfect complement to the dish and so easy to make!
Couscous Stuffed Eggplant Rolls
Cook time: 20min Prep time: 10min Total time: 30min
Servings: 6
Ingredients
For the Eggplant
- 2 eggplants, thinly sliced in ¼ inch slices
- 1 Tbsp. Heinen’s extra virgin olive oil
- Pinch of salt and pepper
For the Filling
- 2 Tbsp. Heinen’s extra virgin olive oil
- 2 cloves garlic, minced
- 1 bag Heinen’s frozen riced cauliflower, cooked
- 1 package Heinen's couscous, cooked
- 2 Tbsp. lemon juice
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped, plus more for serving
- ¼ cup fresh thyme, chopped
- ¼ cup Heinen’s pine nuts, plus more for serving
For the Creamy Italian Dipping Sauce
- ½ cup Greek yogurt
- ½ cup mayonnaise
- 2 Tbsp. lemon juice
- 1 tsp. Heinen’s dried basil
- 1 tsp. Heinen’s Italian seasoning
- 1 tsp. Heinen’s garlic powder
- ¼ tsp. salt
- ¼ tsp. black pepper
Instructions
- Heat a grill or large pan to medium heat.
- Brush eggplant slices with 1 Tbsp. Heinen’s olive oil and sprinkle with salt and pepper. Grill or sear for 2–3 minutes per side, until golden brown and tender. Set aside.
- Heat a large pan over medium heat. Add 2 Tbsp. Heinen’s olive oil and 2 cloves minced garlic to the skillet. Sauté for 1–2 minutes, until fragrant. Add Heinen’s frozen riced cauliflower, couscous, 2 Tbsp. lemon juice, ¼ cup parsley, ¼ cup mint, ¼ cup thyme, and ¼ cup pine nuts. Sauté for 5 minutes, then set aside.
- Make the dipping sauce. Combine ½ cup Greek yogurt, ½ cup mayonnaise, 2 Tbsp. lemon juice, 1 tsp. Heinen’s dried basil, 1 tsp. Heinen’s Italian seasoning, 1 tsp. Heinen’s garlic powder, ¼ tsp. salt, and ¼ tsp. black pepper. Stir well, then set aside.
- Assemble the rolls by adding 2 spoonsful of filling mixture to the wide end of an eggplant slice and gently roll up. Repeat with remaining eggplant slices.
- Top with additional pine nuts and mint. Serve with dipping sauce.
