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Prep
Difficulty
Medium
Time
Estimate
45 mins
Chunk and salt the eggplant. While it drains chop and prep the ingredients for the Eggplant Patties and Tabbouleh. Bring the water to a boil and cook the couscous. Drain and cool it under running water. Blend the eggplant and other ingredients. Form into balls and sear. While they cook, toss the salad and whisk together the tahini sauce. Make all of this gluten free by substituting quinoa for the couscous.
Eggplant, parmesan, garlic & herbs come together for a faux meat experience that is mostly veggie. Form these large into patties to put on a bun or make them small and use them as you would meatballs. Almond meal was added for extra protein & texture, but if you can’t do the nuts substitute more breadcrumbs. Gluten-free crumbs could work for this or substitute half almond meal & flax meal, instead.
Israelie couscous and more substantial chunks of veggies give this tabbouleh an interesting new texture. If you prefer the finer couscous, just chop your veggies a bit smaller to match the texture. Depending on your personal taste and the availability of fresh herbs, feel free to modify the ratio of parsley and mint.
Sesame tahini is lightened up a bit with orange juice, which provides a tinge of sweetness and citrus all at once. For a tangier sauce, mix it with lemon juice and just enough water to thin it. Adjust the ratios of lemon juice to tahini to taste. Serve this as a dressing or dipping sauce. If you crave a bit extra flavor, whip in a clove of minced garlic.
