mediterranean Archives - Forks Over Knives

Gigantes Plaki: Greek Lima Beans with Stewed Tomatoes

Katie Simmons — Mon, 09 Oct 2023 17:58:59 +0000

A nice entrée for a Sunday dinner, this dish will fill your kitchen with mouthwatering Mediterranean aromas as it bakes. Gigantes plaki is a classic Greek dish that uses large lima beans, tomatoes, and a handful of other simple ingredients to create a rich and warming produce-packed stew. The giant beans are set to soak overnight so they get nice and plump, while an herb-infused tomato sauce simmers on the stovetop. Combine both elements in a casserole dish, bake, and serve alongside crusty whole wheat bread or a leafy green salad for an easy and unforgettable meal.

Tip: If you don’t have time to soak and cook dried lima beans, substitute two 15-oz. cans of butter beans (another name for large lima beans).

From plants-rule.com

For more vegan Greek recipes, check out these tasty ideas:

Greek Salad with Sun-Dried Tomato Tofu Feta
Greek-Style Grilled Eggplant-Steak Supper
Greek-Style Stuffed Tomatoes
Greek Salad with Air-Fryer Falafel
Or check out our roundup of vegan Mediterranean recipes

Yield: Makes 8 cups

1 cup dry large lima beans (8 oz.)
1 cup chopped onion
1 28-oz. can no-salt-added diced tomatoes, undrained
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Fresh basil (optional)

Instructions

Place beans in a bowl. Add enough water to cover beans by 3 inches. Soak overnight. (Beans will double or triple in size.)
Drain soaked beans; rinse and drain again. Place beans in a medium saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, 50 to 70 minutes or until beans are tender but not falling apart. Drain.
In a large saucepan cook onion, covered, over medium-high 7 minutes or until onion starts to brown around the edges, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tomatoes, garlic, oregano, and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until thickened, skimming off and discarding any foam that rises to the surface.
Preheat oven to 350°F. Fold beans into tomato sauce; stir in salt and pepper. Spoon mixture into a 2-quart baking dish. Cover with foil. Bake 1 hour. Remove foil; bake 10 to 15 minutes more or until hot and bubbly. Garnish with fresh basil (if using).

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Tabbouleh-Style Stuffed Tomatoes

Mary Margaret Chappell — Wed, 04 Oct 2023 17:24:57 +0000

Hollowed-out beefsteak tomatoes make for delicious edible vessels and provide a fresh contrast to the punchy flavors of herbed tabbouleh in this Middle Eastern–inspired snack. Tabbouleh is traditionally made with bulgur, but our quick-and-easy version uses quinoa and whole wheat orzo pasta to create a satisfying mix of grains that soak up the tongue-tingling flavors of mint, parsley, and lemon. Cucumber, avocado, and the scooped-out tomato cores are added to the refreshing mixture and spooned back inside the edible tomato shells. Ideal for serving as a side dish, a party appetizer, or a light lunch, these eye-catching snacks are a tasty and beautiful way to use up the last of tomato season’s bounty.

For more tomato-forward recipes, check out these tasty ideas:

Yield: Makes 8 stuffed tomatoes

½ cup chopped onion
¼ cup dry quinoa, rinsed and drained
2 cloves garlic, minced
¼ cup dry whole wheat orzo
8 beefsteak tomatoes
1 cup finely chopped cucumber
1 cup finely chopped avocado
½ cup chopped scallions
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

In a medium saucepan combine onion, quinoa, garlic, and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 10 minutes.
Stir in orzo. Cover and simmer 7 to 8 minutes more or until orzo is al dente, stirring occasionally (watch for foaming). If the mixture looks too soupy, uncover pan and cook 1 to 2 minutes more or until excess moisture is nearly gone, stirring constantly. Cover; let cool to room temperature.
Slice tops off tomatoes; core tomatoes. Scoop out the flesh from centers into a fine-mesh sieve set over a bowl, leaving ½-inch tomato shells. Place shells, upside down, on a paper towel-lined tray.
Chop the tomato flesh; discard liquid. In a medium bowl combine the cooled quinoa-orzo stuffing and chopped tomato flesh. Add cucumber, avocado, scallions, mint, parsley, and lemon juice. Season with salt and pepper. Spoon stuffing mixture into tomato shells, mounding as necessary.

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Blooming Tomatoes with Couscous Pilaf

Nancy Macklin, RDN — Tue, 18 Jul 2023 17:08:35 +0000

Slicing large tomatoes in a grid pattern creates a beautiful blooming effect that’s perfect for stuffing with curry-spiced couscous. The fragrant pilaf is studded with sweet raisins, hearty lentils, and juicy peas to add satisfying heft and warm contrast to the cool tasting notes of the raw tomato. A swipe of homemade cilantro sauce adds a refreshing creamy element that will leave you licking your plate. Garnish each serving with a sprinkle of cilantro and a squeeze of lime juice to complete this eye-catching Mediterranean feast.

For more fresh tomato recipes, check out these tasty ideas:

Orzo-Stuffed Tomatoes with Pesto Fluff
Cherry Tomato Bruschetta Tartines
Spicy Tomato Sushi Rolls
Or take a look at our full collection of tomato recipes

Yield: Makes 4 tomatoes + 6 cups pilaf

1 cup chopped onion
3 cloves garlic, minced
1 tablespoon curry powder
¾ cup dry whole wheat couscous
¾ cup fresh English peas or frozen peas
¼ cup golden raisins
5 oz. grape tomatoes, halved
1½ cups cooked red lentils
Sea salt, to taste
Freshly ground black pepper, to taste
½ cup chopped fresh cilantro
⅓ cup raw cashews, soaked 10 minutes and drained
¼ cup low-sodium vegetable broth
¼ cup sliced scallions
2 tablespoons lime juice
4 large slicing tomatoes (6 to 8 oz. each), cored and sectioned without cutting through to the bottom
Lime wedges

Instructions

For pilaf, in a large saucepan cook onion, garlic, and curry powder over medium 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add 1 cup water; bring to boiling. Stir in couscous; remove from heat. Let stand 5 minutes.
Stir in peas and raisins; let stand 5 minutes. Stir in grape tomatoes and lentils. Season with salt and pepper.
For cilantro sauce, in a small food processor combine cilantro, cashews, broth, scallions, and lime juice. Process until smooth. Season with salt and pepper.
Spread cilantro sauce along one side of each plate. Spoon 1 cup pilaf on each plate. Top each with a “blooming” tomato. Fill each tomato with the remaining pilaf. Serve with lime wedges and additional cilantro.

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Orzo-Stuffed Tomatoes with Pesto Fluff

Darshana Thacker Wendel — Wed, 21 Jun 2023 17:15:00 +0000

Campari tomatoes are larger than cherry tomatoes, but smaller and rounder than romas—which make them perfect for stuffing. Each juicy sphere is hollowed out with a melon baller and filled with a delicious Mediterranean-inspired medley of orzo pasta, green peas, bell pepper, and pine nuts. The Italian flair is taken a step further by topping each eye-catching appetizer with a dollop of homemade pesto fluff, which adds a scrumptiously creamy component. The secret to the pesto garnish is blending basil leaves with nutrient-dense cannellini beans, which creates a fluffy texture and gives these snacks extra hunger-busting capabilities. Get ready to wow the crowd at your next plant-based soirée with these vegan and oil-free stuffed tomatoes!

For more unique tomato recipes, check out these tasty ideas:

Yield: Makes 12 stuffed tomatoes

½ cup dry whole wheat orzo
½ cup fresh or frozen green peas
2 tablespoons toasted pine nuts
1 cup packed fresh basil, finely chopped
¼ cup finely chopped onion
¼ cup finely chopped yellow or orange bell pepper
2 cloves garlic, minced
1 teaspoon white wine vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
¾ cup canned cannellini beans, rinsed and drained
12 Campari tomatoes

Instructions

In a small saucepan bring 2 cups water to boiling. Add orzo and stir well. Cook over medium-high 10 minutes, adding peas the last 2 minutes of cooking. Drain; rinse with cold water. Drain well.
Transfer orzo and peas to a medium bowl. Add pine nuts, ½ cup of the basil, the onion, bell pepper, half of the garlic, and the vinegar; mix well. Season with salt and black pepper
For pesto fluff, in a blender combine the remaining basil and garlic, the beans, and ½ cup water. Cover and blend until smooth; season with salt and pepper. Transfer mixture to a piping bag or resealable plastic bag (snip off a small corner of plastic bag when ready to use).
Slice off the top of each tomato. Cut a thin slice off the bottom of each tomato to create a flat base so tomatoes stand upright. Use a melon baller to scoop out and discard seeds. Fill tomatoes with orzo mixture and top with pesto fluff. Serve chilled or at room temperature.

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Zucchini Rollatini with Quinoa and Chickpeas

Darshana Thacker Wendel — Mon, 07 Nov 2022 19:52:19 +0000

These scrumptious zucchini rollatini are like bite-sized lasagnas that feature all the classic flavors of Italian comfort food. A savory mixture of chickpeas, spinach, and cashew cheese is spread across thin slices of zucchini that are then rolled into a pinwheel shape and smothered in a tangy marinara sauce. Quinoa adds extra heft to the filling while crushed red pepper flakes add a delicious kick of heat. Be sure to garnish this fun dish with fresh parsley to really take the Mediterranean flair to the next level! And while eaters of any age will gobble up this recipe, it’s particularly great for picky kids, who will enjoy the cute roll shape and familiar flavor profile.

For more zucchini recipes, check out these tasty ideas:

Zucchini Fritters
Zucchini-Bulgur Sushi Rolls
Zecret Vegan Zucchini Bread
Or check out our full collection of zucchini recipes

Yield: Makes 20 to 22 rolls

½ cup cashews
1 tablespoon nutritional yeast
1 tablespoon lemon juice
⅛ teaspoon + ½ teaspoon garlic powder
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
2 cups frozen spinach
1 cup canned chickpeas, rinsed and drained
¾ cup cooked quinoa
Pinch crushed red pepper (optional)
2 medium zucchini
1½ cups oil-free marinara sauce (store-bought or homemade)
2 tablespoons whole wheat breadcrumbs
Fresh flat-leaf parsley, for garnish (optional)

Instructions

For cashew cheese, in a small bowl soak cashews in ⅓ cup hot water 20 minutes. Transfer cashews and soaking water to a blender; add nutritional yeast, lemon juice, ⅛ teaspoon garlic powder, and the salt and black pepper. Cover and blend until smooth and thick like cream cheese.
Preheat oven to 400°F. Place spinach in a strainer; rinse with hot water to thaw it. Drain and squeeze spinach to remove all excess moisture. Finely chop spinach.
For filling, in a large bowl coarsely mash chickpeas. Add spinach, cashew cheese, quinoa, the remaining ½ teaspoon garlic powder, and, if using, crushed red pepper; stir to combine.
Using a mandoline or vegetable peeler, slice the zucchini lengthwise into long, thin strips.
To assemble rollatini, lay one zucchini strip on a clean surface and spoon 1 tablespoon filling on one end of zucchini strip. Starting with the filled end, roll the zucchini all the way up. Place the roll, seam side down, in a 3-quart baking dish. (If the roll starts to unwind, secure it with a toothpick.) Repeat with the remaining zucchini strips and filling. Spoon marinara sauce over zucchini rolls and sprinkle with bread crumbs.
Bake 35 to 40 minutes or until edges of the rolls are golden brown. If using, sprinkle with parsley. Serve warm.

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Vegan Moussaka

Darshana Thacker Wendel — Wed, 05 Oct 2022 17:30:47 +0000

Lentils stand in for the traditional minced beef or lamb in this comforting vegan moussaka that gets its savory flavor profile from Greek cuisine. Trumpet mushrooms add an earthy umami flavor to the hearty filling, which gets layered between rounds of tender eggplant and potatoes. A creamy, cheesy sauce is poured over the top to seep into all the nooks and crannies so every bite is packed full of luscious ingredients and contrasting textures. This warming Mediterranean casserole is the perfect dish to serve on a chilly evening when you’re in need of a dish that tastes like TLC.

For more casserole recipes, check out these tasty ideas:

Yield: Makes one 13×9-inch casserole

2 lb. eggplant (about 2 medium), sliced into ¼-inch-thick rounds
2 lb. Yukon gold potatoes, sliced into ¼-inch-thick rounds
2 cups chopped onion
8 oz. fresh trumpet mushrooms, chopped
7 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon freshly ground black pepper, plus more to taste
1 15-oz. can brown lentils, rinsed and drained (1½ cups)
1 15-oz. can fire-roasted diced tomatoes, undrained
½ cup tomato paste
2 tablespoons chopped fresh parsley
Sea salt, to taste
2 cups unsweetened, unflavored plant-based milk
½ cup potato flour
¼ cup nutritional yeast
1 tablespoon potato starch
1½ teaspoons white wine vinegar

Instructions

Preheat oven to 425°F. Place eggplant and potato rounds on two large baking sheets; bake 30 minutes to soften. Remove from oven. Reduce oven temperature to 400°F.
For Lentil Sauce, in a large skillet cook onions, mushrooms, 6 cloves garlic, the coriander, cumin, and ¼ teaspoon black pepper over medium 20 minutes, stirring occasionally. (The mushrooms will release enough moisture to prevent vegetables from sticking.) Add lentils, tomatoes, tomato paste, and 1 tablespoon of the parsley to skillet; mix well. Cook 5 to 7 minutes more or until heated through. Season with salt.
For Potato Cheese Sauce, combine plant-based milk, potato flour, nutritional yeast, potato starch, white wine vinegar; and remaining garlic clove in a blender. Cover and blend until thick and smooth. Season to taste with sea salt and freshly ground black pepper.
Spread ⅓ cup of the Lentil Sauce in the bottom of a 13×9-inch baking dish. Arrange potatoes in the dish, evenly covering the bottom. Spread the remaining Lentil Sauce over potatoes. Arrange eggplant over the sauce, then cover eggplant with Potato Cheese Sauce.
Bake 20 to 30 minutes or until the top is lightly browned. Remove from oven and let stand 5 to 10 minutes before serving. Sprinkle with the remaining 1 tablespoon parsley.

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King Oyster Vegan Cioppino

Nancy Macklin, RDN — Fri, 30 Sep 2022 17:05:56 +0000

Instead of the traditional medley of seafood, our vegan cioppino gets its punchy flavor from a broth infused with fennel, white wine, lemon juice, and plenty of fresh herbs. King oyster mushrooms lend their meaty texture to the stew so you have plenty of plant-based goodness to sink your teeth into. Sweet cherry tomatoes get deliciously tender as everything simmers and add bursts of fragrant flavor with every bite. Chickpeas offer extra heft, while a garnish of celery and fennel leaves tie it all together with a delicious herbal finish. Sop up the broth with crusty whole wheat bread, and you’re in business!

Tip: If using white wine in this stew, the alcohol will cook off, leaving its flavor notes behind. You can just as easily use broth in its place.

For more hearty vegan stews, check out these tasty ideas:

Yield: Makes 9 cups stew + 4 slices toast

1 lb. fresh king oyster mushrooms and/or regular oyster mushrooms, cut into 1-inch pieces
1 cup chopped onion
1 cup chopped celery (leaves reserved for garnish)
1 bulb fennel, cored and thinly sliced (fronds reserved for garnish)
6 medium cloves garlic, minced
1 cup low-sodium vegetable broth
¼ cup white wine or low-sodium vegetable broth
2 cups cherry tomatoes, halved
1 tablespoon reduced-sodium seafood seasoning (such as Old Bay)
3 15-oz. cans no-salt-added chickpeas, undrained
1 14.5-oz. can no-salt-added diced fire-roasted tomatoes
1 teaspoon chopped fresh thyme
1 bay leaf
1 tablespoon lemon juice
Freshly ground black pepper, to taste
4 slices whole grain baguette, toasted
Lemon wedges

Instructions

Heat an extra-large nonstick skillet over medium-high. Add mushrooms; cook 4 to 5 minutes, stirring occasionally, until mushrooms are lightly browned. Remove from heat.
In a 5- to 6-quart Dutch oven cook onion, celery, fennel, and garlic over medium 5 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add wine; cook 4 minutes or until wine has evaporated. Add the remaining broth, the cherry tomatoes, and seafood seasoning. Bring to boiling; reduce heat. Cook, uncovered, over medium 5 minutes or until tomatoes are starting to break down. Add chickpeas, undrained fire-roasted tomatoes, thyme, bay leaf, and browned mushrooms. Bring to boiling; reduce heat to medium- low. Simmer, uncovered, 20 minutes to blend flavors.
Remove bay leaf. Stir in lemon juice. Season with pepper. Serve with toasted baguette slices and lemon wedges. Garnish with celery leaves and/or fennel fronds.

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Ratatouille Bruschetta

Mary Margaret Chappell — Mon, 15 Aug 2022 17:16:42 +0000

Ratatouille, a traditional French dish, is often referred to as “peasants’ stew” due to its birthplace in the Provence countryside, where farmers needed to use up excess produce that ripened over the summer months. Luckily for us, people from all walks of life now enjoy this scrumptious dish. In this version, to help you save time, we’ve taken out the extra step of sautéing onions and garlic before stewing a medley of veggies with fresh herbs. Ratatouille is often served in a bowl with a piece of crusty bread on the side for dipping, but we decided to turn this stew into a hand-held meal by spooning it on top of toasted bread to create bruschetta. Garnish with your favorite toppings, and enjoy as a snack or serve as an appetizer at your next gathering!

For more vegan stew recipes, check out these tasty ideas:

Yield: Makes 10 bruschetta

3 medium tomatoes, peeled and chopped, or one 15-oz. can diced tomatoes, undrained
3 medium zucchini, halved lengthwise and cut into ½-inch-thick slices
1 medium eggplant, cut into ½-inch chunks
1 medium onion, thinly sliced
1 small bell pepper (any color), cut into ½-inch pieces
2 cloves garlic, minced
1 tablespoon herbes de Provence or Italian seasoning, or 1 sprig each fresh thyme, rosemary, oregano, sage, and parsley
1 bay leaf (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
1 loaf whole grain bread
Sliced olives (optional)
Chopped fresh basil, for garnish

Instructions

In a medium saucepan combine the first eight ingredients (through bay leaf, if using). Add 1 cup water. Season with salt and pepper. Bring to simmering over medium; reduce heat to medium-low. Simmer, covered, 20 to 30 minutes or until vegetables are tender. (Alternately, cook ratatouille in a slow cooker on high 2 hours or in a multicooker on high pressure 5 minutes.)
Cut bread loaf into 10 thin slices and toast the slices. Spoon ratatouille on top of each slice and garnish with sliced olives and/or chopped fresh basil.

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Roasted Eggplant Gyros with Watermelon Rind Pickles

Shelli McConnell — Fri, 01 Jul 2022 19:17:01 +0000

This traditionally meat-heavy meal is transformed into a plant-based crowd pleaser with strips of savory baked eggplant and sweet potatoes. These yummy vegan gyros are packed full of fresh ingredients, and the watermelon rind pickles make a tangy topper that tastes great while reducing food waste in the kitchen. The homemade vegan tzatziki sauce adds a creamy, herb-infused element that perfectly complements the veggie medley stuffed inside tender whole wheat pita pockets. Serve extra pickles on the side—you’re gonna love them!

Tip: For this recipe look for a round, fat sweet potato and slice it as thin as possible. A mandoline works great for this.

Yield: Makes 4 gyros + 3 cups pickles

1 lb. thick watermelon rind
1 cup apple cider vinegar
¾ cup pure cane sugar
1 tablespoon kosher salt
4 cloves garlic
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon dried pink peppercorns
1 medium eggplant, trimmed, unpeeled, and cut lengthwise into ¼-inch slices (14 oz.)
⅛ teaspoon sea salt
1 8-oz. sweet potato, bias-sliced very thin (see tip in intro)
2 tablespoons apple cider vinegar
2 to 3 teaspoons salt-free Greek seasoning
¼ cup raw cashews
3 tablespoons lemon juice
4 teaspoons Dijon mustard
2 to 3 tablespoons unsweetened, unflavored plant-based milk
1 teaspoon chopped fresh dill
Freshly ground black pepper, to taste
4 rounds whole wheat pita bread, halved and split
2 roma tomatoes, cut into wedges
1 cup fresh baby spinach
½ cup thinly sliced cucumber
¼ cup thinly sliced red onion

Instructions

For pickles, remove and discard skin from watermelon rind. Trim away all but a little pink from the inside of the rind. Cut rind into 1-inch cubes. In a large saucepan combine apple cider vinegar, can sugar, kosher salt, 2 cloves of garlic, the allspice, cloves, pink peppercorns and 1 cup water. Bring to boiling, stirring until sugar is dissolved. Stir in watermelon rind. Return to boiling, then reduce to a simmer. Simmer 10 minutes. Transfer rind pieces to a glass jar or other container; add pickling liquid to cover. Let stand until cool. Cover and chill at least 24 hours and up to 2 weeks.
For gyros, sprinkle eggplant slices with ⅛ teaspoon salt. Place in a colander; let stand 30 minutes. Preheat oven to 400°F. Line two large baking sheets with parchment paper. Rinse eggplant slices under cold water; pat dry. Arrange eggplant and sweet potato slices on prepared baking sheets and lightly brush with the 2 tablespoons vinegar. Sprinkle with Greek seasoning. Roast eggplant and sweet potato 15 minutes or until golden brown and tender. Cut into strips.
For Tzatziki Sauce, soak the cashews in enough hot water to cover for 15 minutes; drain. In a small food processor or blender combine the soaked cashews, lemon juice, Dijon mustard, and remaining 2 cloves of garlic. Process until nearly smooth, gradually adding 2 to 3 tablespoons of plant-based milk until creamy. Stir in dill and freshly ground black pepper.
Fill pita pockets with eggplant, sweet potato, tomatoes, spinach, cucumber, and onion. Top each gyro with 1 to 2 tablespoons of the watermelon pickles. Drizzle with Tzatziki Sauce.

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Greek-Style Grilled Eggplant-Steak Supper

Shelli McConnell — Mon, 27 Jun 2022 17:27:57 +0000

This Mediterranean knife-and-fork dinner makes an impressive presentation for company, or dish it up individually for a mouthwatering weeknight meal. Tender eggplant is infused with smoky flavor on the grill then marinated in a mustard-herb vinaigrette for maximum flavor. As the veggies soak, the homemade white bean hummus comes together in a flash and is delicious to dollop on top of each filet when you’re ready to eat. Serve over a bed of whole wheat couscous or quinoa, top with toasted pine nuts, and you’ll feel like you’re dining on a Greek island.

Yield: Makes 8 steaks + 1¼ cups hummus + 2 cups couscous

1 1¼- to 1½-lb. eggplant
5 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano, thyme, and/or basil
2 tablespoons finely chopped shallot
2 teaspoons Dijon mustard
3 cloves garlic, minced
2 cups cooked whole wheat Israeli couscous or quinoa
2 medium tomatoes, sliced
1 tablespoon toasted pine nuts
1 15-oz. can cannellini beans, rinsed and drained
2 tablespoons lemon juice
1 tablespoon tahini
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Trim ends of eggplant. Cut eggplant crosswise into eight “filets.” Brush both sides of filets with 2 tablespoons of the vinegar. Grill, covered, over medium-high 6 to 8 minutes or just until tender, turning once. Meanwhile, for dressing, in a bowl whisk together the remaining 3 tablespoons vinegar, fresh herbs, shallot, Dijon mustard, and 2 of the garlic cloves.
Transfer eggplant to a 2-quart rectangular baking dish. Pour dressing over eggplant; turn to coat. Cover and let stand 30 minutes, turning filets once.
For White Bean Hummus, in a blender or food processor combine cannellini beans, lemon juice, tahini, the remaining garlic clove, sea salt, and black pepper. Cover and pulse until nearly smooth, adding 1 tablespoon water, if necessary, and scraping down sides as needed. Cover and chill until ready to serve or up to three days.
Arrange couscous, eggplant filets, and tomatoes on a platter. Drizzle vinegar mixture from dish over top; sprinkle with pine nuts and pepper. Serve with White Bean Hummus.

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