Recipes
Stuffed Eggplant with Couscous
Uses: eggplant, couscous, chickpeas, tomatoes, feta, olives
Ingredients:
- 1/2 eggplant
- 1/2 cup cooked couscous
- 1/4 cup garbanzo beans
- 1/4 cup canned tomatoes or grape tomatoes
- 1 tablespoon sliced olives
- 1 tablespoon feta cheese
Instructions:
- Heat oven to 400°F.
- Cut eggplant in half lengthwise if possible. Score the flesh lightly with a knife, drizzle or rub with a little oil or melted margarine, and season with garlic powder, oregano, and black pepper.
- Bake cut-side up for 20 to 25 minutes, until soft. If you need it faster, dice the eggplant and cook it in a pan instead.
- Cook couscous separately according to packaging instructions and fluff with a fork.
- Mix couscous with chickpeas, tomatoes, olives, and feta. Season with little salt, pepper, ground coriander and cumin, oregano. Add some lemon juice and little olive oil.
- Spoon the couscous mixture over the soft eggplant and warm for 3 to 5 more minutes.
Why it works: It turns simple couscous and vegetables into a special-looking hearty dinner.
Optional: Add chicken or meatballs on the side if you want more protein.