Eggplant Couscous Casserole
This dish doesn’t look the prettiest but it tastes deeeelicious. I got the original recipe from Mississippi Vegan’s cookbook which you can buy here. His recipe calls for carrots but I’m not a huge fan of them roasted so I just used more sweet potato instead. Even though it’s a vegan dish, it would be really great with some grilled chicken or fish on the side. Reheats really well.
Ingredients
One 10 oz box couscous (1.5 cups)
2 medium eggplants, halved lengthwise and scored in a diamond pattern
1 medium sweet potato, peeeled and cut into bite-sized chunks
1 red bell pepper, sliced into rings
1 small onion, sliced
2 cups filtered water
1/4 cup olive oil
1/4 cup chopped garlic (or less)
2 Tbsp nutritional yeast
2 Tbsp coconut aminos
1 Tbsp white miso
1 Tbsp chopped or dried oregano
1 Tbsp fresh thyme
1 Tbsp parsley
2 tsp rice vinegar
2 tsp onion powder
2 tsp garlic powder
1 tsp sea salt
1/2 tp cracked pepper
1/4 tsp cayenne
What To Do
Preheat oven to 350*
Spread uncooked couscous onto bottom of 9x13” baking dish. Place eggplant on top of couscous. Place sweet potatoes and bell peppers between gaps.
In medium bowl, whisk together onion, water, olive oil, garlic, nutritional yeast, coconut aminos, miso, oregano thyme, parsley, vinegar, onion powder, garlic powder, salt, black pepper, and cayenne and pour over couscous mixture.
Wrap baking dish tightly with foil and bake for 30 mins. Remove from oven and gently mix everything. Turn temp up to 450*, return to oven, and roast until sweet potatoes are tender an additional 30 minutes. Serve with fresh parsley.
