Eggplant Couscous Rolls with Black Olives and Minted Tomato Sauce

2 - eggplants (about 1 lb. each)
2 T olive oil
1 1/4 C vegetable stock
3 T lemon juice
3/4 C instant couscous
1/2 t thyme
0 - cayenne to taste
0 - salt and pepper to taste
1/2 C chopped kalamata olives
3 T fresh mint, finely chopped
1 C marinara sauce
12 - kalamata olives

Preheat the oven to 400° F. Lightly oil 2 baking sheets and set aside.

Trim both ends of the eggplants. Remove must of the skin in thin slices. Cut lengthwise into about six slices per eggplant. Brush with 1 1/2 tablespoon of the oil and arrange in a single layer on the baking sheets. Bake for 12-15 minutes, turning once halfway through cooking, or until tender and lightly browned.

Meanwhile, in a medium saucepan, bring the stock and 1 tablespoon of the lemon juice to a boil. Stir in the remaining 1/2 tablespoon oil, couscous, thyme, cayenne, and salt. Cover, remove from the heat, and let stand for 7 minutes, or until the broth is absorbed. Uncover, fluff with a fork, and let cool for a few minutes. Stir in the chopped olives, 2 tablespoons of the mint, and black pepper.

Lightly oil a 9x13" baking dish. Divide the couscous mixture evenly down the centers of the eggplant slices. Roll up the eggplant firmly around the filling, pushing back in any escaping filling as you roll. Place the rolls, seam side down, in the prepared dish. Cover with foil and bake for 10 minutes.

Stir the remaining mint into the sauce. Uncover the baking dish and spoon the sauce evenly over the top of each eggplant roll. Top each roll with a whole olive, skewering with a toothpick. Cover and bake for 10 minutes. Uncover and bake for 5 minutes, or until the sauce is heated through.

From Mediterranean Vegan Kitchen
---end-tinykitchen---