Herbed Couscous-Stuffed Eggplant Rolls

Preheat oven to 375°F (190°C).

Slice the eggplants lengthwise into 1/4-inch thick slices. Brush both sides with olive oil and place on a baking sheet.

Roast in the oven for 15-20 minutes, or until tender and golden brown. Remove and let cool slightly.

In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3-4 minutes.

Add the cherry tomatoes and cook for another 2 minutes.

Stir in the cooked couscous, parsley, mint, basil, salt, and pepper. Mix well and cook for another 2-3 minutes until heated through.

Place a heaping tablespoon of the couscous mixture onto each eggplant slice and roll up.

Arrange the rolls in a baking dish and sprinkle with crumbled feta cheese if desired.

Bake for 10 minutes, or until heated through and the cheese is slightly melted.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes