Vegetarian

Eggplant couscous rollups with mint takes several minutes to prepare.

Eggplant couscous rollups with mint takes several minutes to cook.

Eggplant couscous rollups with mint makes 4 servings.

The ingredients for Eggplant couscous rollups with mint are:

One 1 1/4 lb eggplant peeled and sliced 1/2 inch thick the long way
3/4 cup dry couscous
1 1/4 cup water
1/2 vegetable bouillon cube
1T lemon juice
15 kalamata olives, chopped
2T mint chopped
1tsp fresh thyme
1/2 cup fat free pasta sauce
1/2 tsp black pepper

Here is how you make Eggplant couscous rollups with mint:

in a 400 degree oven, roast the sliced eggplant 15 minutes, turn over, then another 10 minutes. Remove from heat.Heat water and bouillon to boiling. Add couscous, thyme and lemon juice, cover and let sit for 7 minutes. Fluff with a fork and stir in olives and 1T mint. Take a spoonful of couscous and lay in the middle of an eggplant slice. Roll up and put in a prepared baking dish, seam side down. Repeat until all the eggplant is rolled.Cover with foil and bake 10 minutes at 400 degrees. Stir remaining mint into sauce and spoon over individual rollups. Bake for 15 minutes uncovered. Number of Servings: 4Recipe submitted by SparkPeople user MADDY_AVENA.

The nutritional information for Eggplant couscous rollups with mint is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 181.3

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 427.2 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 5.4 g
• Protein: 5.5 g

The dietary needs meet for Eggplant couscous rollups with mint is Vegan