Spicy Couscous Stuffed Baby Eggplants

Vegan spicy couscous stuffed baby eggplants with cashew drizzle make a wonderful appetizer, side dish or main. Perfect for the summer time.

12 baby eggplants
½ cup of couscous
⅔ cup of boiling water
½ lemon, juice
1 tbsp balsamic vinegar
3 tbsp tomato puree
1 tbsp oregano
½ tsp smoked paprika
1 clove of garlic, minced
2 scallions
⅓ cup of fresh dill
1 small chili pepper (optional)
1 tbsp tahini
salt, pepper

View the full recipe at Green Evi →