Ground Lamb Stuffed Eggplant with Couscous - Ends + Stems with Chef Alison

Ingredients

• 2 Eggplants
• 2 1 ⁄ 2 Tablespoons Extra Virgin Olive Oil (divided)
• 2 teaspoons Kosher Salt (divided)
• 1 ⁄ 2 Yellow Onion
• 1 pound Ground Lamb
• 2 cloves Garlic
• 1 Tablespoon Paprika
• 1 ⁄ 2 teaspoon Black Pepper
• 1 1 ⁄ 4 cups Water
• 1 cup Couscous
• 1 Lemon (zested and juiced)
• 1 pint Cherry Tomatoes
• 1 cup Kalamata Olives (pitted)
• 3 ounces Blue Cheese (if you used something else for the cobb this week, use it here too)
• 1 head Romaine Lettuce (or arugula)