You could serve baked eggplant stuffed with couscous as a starters or main dish. Discard both eggplant’s ends. Yield 8 ... Email Share on Pinterest Share on Facebook Share on Twitter.

Cover and let sit 5 minutes or until the water is absorbed into the couscous. Roast the eggplants on a sheet tray for about 28 to 30 minutes or until soft. Reduce heat to low, cover, and simmer for 10 to 12 minutes or until the couscous is tender. Fluff with a fork. How to Cook Couscous-Stuffed Eggplant. Stir in the raisins, apricots, … Trim the eggplant stems and discard it. Place the eggplant on the work surface and cut it into four 1 – 1.5 inches thick slices. Pour 1 cup boiling water over couscous. All the measurements below are just an estimate of what I did. Cover with a lid and let sit for about 5 minutes, or until the couscous has soaked up the liquid. Cover with clean kitchen towel and let sit until slightly cooled, 10 to 15 minutes. Couscous-Stuffed Eggplant with Tomatoes and Feta (serves 2) As always adjust seasonings to your liking. Brush with half of the olive oil and sprinkle with salt and pepper. Add the roasted vegetable mixture, chopped herbs, and feta cheese. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Pour 1 cup boiling water over couscous. Chop the pieces and set aside. Slowly add the hot broth and bring to a boil. Scoop up the pulp from each eggplant cylinder leaving a 1/4 of an inch thick wall and bottom. Transfer the couscous to a medium size bowl and set aside. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants. Carefully scoop out the flesh, hollowing out the eggplant. It is an authentic Barbara-made-it-up dish, which combines the meaty eggplant, “ricey” couscous, sweet corn, black bean, and seasonings. Place couscous in a medium heat-proof bowl. Brush with half of the olive oil and sprinkle with salt and pepper. With a knife score the eggplant and carefully remove the pieces, leaving at least a 1/4 inch thick wall and base. Remove the bay leaves and cinnamon stick. 1 large eggplant, 1/2 cup dry couscous. Roast the eggplants on a sheet tray for about 28 to 30 minutes or until soft. Pour 1 cup of boiling water over the dried couscous in a large bowl and cover for 15 minutes. Scoop up the pulp from each eggplant cylinder leaving a 1/4 of an inch thick wall and bottom. Place the eggplant on the work surface and cut it into four 1 – 1.5 inches thick slices. You’ll end up with 4 eggplant baskets. Ingredients. Pour 1 cup of boiling water over the dried couscous in a large bowl and cover for 15 minutes. 3. Place couscous in a medium heat-proof bowl. Carefully scoop out the flesh, hollowing out the eggplant. It also might be a perfect side dish for meat, fish or poultry. Couscous Stuffed Eggplant A 30-minute dinner recipe for a light weeknight dinner. 2 tbs olive oil divided. Fluff with a fork and if necessary, transfer to a salad bowl. Cook couscous; While couscous cooks heat the remaining oil in a large skillet. Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 … 3 cloves garlic, minced. Prepare couscous as per package instructions. 2 While the eggplant is cooking, make the couscous. Cook in the oven for about 15-25 minutes (or until eggplant is evenly cooked and slightly browned on the bottom.) If you’re vegan or fasting, don’t put the cheese or replace it with some vegetable analogue.

Run through with a fork to loosen it and set aside. Put the couscous, water and a pinch of salt into a bowl.