Couscous-Stuffed Eggplant

  • Difficulty: Medium
  • 50 minutes
  • 4 servings

Use eggplant rounds to make small ramekins for this treat inspired by the Mediterranean-Arabic cuisine. The warm salad stuffing in the eggplant “baskets” enchants with a creamy couscous texture marked by oily salty olives. Be it a side dish or a vegetarian meal, you will enjoy this slightly tangy dish.

Ingredients Needed for Couscous-Stuffed Eggplant

    1 large eggplant
    1 tablespoon vegetable oil
    1 medium onion, minced
    1 cup boiled couscous
    ⅓ cup canned tomatoes, diced
    1 ounce olives, pitted and sliced

How to Make Couscous-Stuffed Eggplant

  1. Place the eggplant on the work surface and cut it into four 1 – 1.5 inches thick slices. Discard both eggplant’s ends.
  2. Scoop up the pulp from each eggplant cylinder leaving a 1/4 of an inch thick wall and bottom. You’ll end up with 4 eggplant baskets. Save the scooped pulp, too.
  3. Transfer the pulp on the work surface and mince it using a knife. Set aside.
  4. Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
  5. Add the eggplant pulp. Cook and stir until softened.
  6. Season with salt and pepper and add the couscous. Stir them in.
  7. Add the canned diced tomatoes and olives. Cook and stir for 1 minute. Remove from heat.
  8. Transfer the eggplant baskets to a roomy baking dish. Fill them with the couscous mixture, then bake for 30 minutes at 360⁰F/180⁰C.

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