Flavored with Moroccan spices, these meaty eggplants are cooked until tender and served over couscous for a wonderful vegetarian meal.

Prep Time :20 Minutes
Cook Time : 30 Minutes
Total Time : 50 Minutes
Yield : 6


  • Substitute raisins with currants.


  • 1 pkg (7 oz) Casbah® Organic Whole Wheat Couscous
  • 1/4 cup olive oil
  • 2 small eggplants, chopped (about 6 cups)
  • 1 tsp salt
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp each ground cumin and paprika
  • 1/4 tsp each ground pepper
  • Pinch ground cinnamon and chili flakes
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp tomato paste
  • 1 can (28 oz) diced tomatoes
  • 2 tbsp raisins
  • 1/2 cup 2% Greek yogurt
  • 2 tbsp each finely chopped fresh mint and parsley
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped toasted almonds


  1. Heat oil in large skillet set over medium heat. Cook eggplant and salt for 5 minutes or until starting to soften. Stir in onion, garlic, cumin, paprika, cinnamon, chili flakes, and pepper. Cook for 5 minutes or until onion starts to soften. Stir in chickpeas and tomato paste. Cook for 1 minute longer. Stir in tomatoes and raisins; bring to a boil. Reduce heat to medium low; simmer for 15 to 20 minutes or until eggplant is very tender.
  2. Meanwhile, prepare couscous according to package directions.
  3. Mix together yogurt, mint, and parsley.
  4. Serve stewed eggplant over couscous. Top with yogurt, mint, parsley, pomegranate seeds, and almonds.
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