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Couscous-Stuffed Eggplant

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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

Place the eggplant on the work surface and cut it into four 1 - 1.5 inches thick slices. Discard both eggplant's ends.

2
Done

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
Done

Transfer the pulp on the work surface and mince it using a knife. Set aside.

4
Done

Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.

5
Done

Add the eggplant pulp. Cook and stir until softened.

6
Done

Season with salt and pepper and add the couscous. Stir them in.

7
Done

Add the canned diced tomatoes and olives. Cook and stir for 1 minute. Remove from heat.

8
Done

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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Nutritional Chart

260 kcal
Calories
7 g
Protein
9 g
Fat
42 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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