- Prep 30 min
- Total1 hr10 min
This protein-packed Moroccan dinner is sure to please with spicy, cheesy flavors that will fill you up without weighing you down.+
- 1Heat oven to 350°F. Line cookie sheet with sides with foil; set aside.
- 2Cut ends off eggplants; cut each in half lengthwise. Scoop out flesh, leaving 1/4 inch flesh on all sides, including ends. Place on cookie sheet; set aside.
- 3Heat 10-inch nonstick skillet over medium heat until hot; add turkey. Cook 3 to 5 minutes or until browned. Add onion, salt and ras el hanout. Cook 4 to 5 minutes or until onions are translucent. Remove from heat; stir in garlic, tomatoes, tahini, chick peas and couscous. Divide mixture evenly among eggplant halves. Cover with foil.
- 4Bake 25 minutes.Remove from oven; uncover. Sprinkle goat cheese evenly over mixture in eggplants. Bake uncovered 10 to 15 minutes or until eggplant is tender when pierced with knife. Transfer to serving plates. Drizzle lemon juice evenly over each eggplant. Sprinkle with cilantro.
- Ras el hanout is a Moroccan spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers, such as lavender or rose. It can be found in the spice section of your local grocery store or in specialty spice stores.
- Choose smooth, glossy, taut-skinned eggplant that is free from blemishes and rustspots.Caps and stems should be intact and free of mold.
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