Eggplant Parmesan Roll-Ups
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Eggplant and Tomato Sauce With Israeli Couscous Recipe
Ingredients
- 1 3/4 cups low-sodium vegetable broth
- 1 cup Israeli couscous
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 medium shallot, thinly sliced (about 1/4 cup)
- ½ teaspoon ground turmeric
- 3 medium cloves garlic, grated with a Microplane or minced (about 1 tablespoon)
- 1 large eggplant, diced (about 1 quart diced egg plant)
- 8 plum tomatoes, cored and roughly chopped (about 3 cups chopped tomatoes)
- 1 teaspoon hot paprika
- 1 teaspoon dried red chili flakes
- 6 to 8 picked basil leaves, chopped
Instructions
Eggplant and Tomato Sauce With Israeli Couscous Recipe serves 4 original recipe by Serious Eats.
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