Couscous Stuffed Eggplant
Submitted by demonette
Baked eggplant halves stuffed with spiced couscous, tomatoes, scallions, garlic, and wheat germ, seasoned with cumin, chili powder, and turmeric. A satisfying vegetarian main ready in one hour.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minStuffed eggplant is one of those dishes that looks like a restaurant plate but comes together with everyday pantry ingredients.
Hollowed-out eggplant halves become edible bowls for a filling of their own sautéed pulp mixed with fluffy couscous, fresh tomatoes, scallions, garlic, and a warm spice blend of cumin, chili powder, and turmeric.
Wheat germ adds a toasty, nutty crunch, and a squeeze of lemon juice brightens everything up before the shells go into the oven.
Forty minutes of baking softens the eggplant shell while the stuffing firms up and the top gets lightly golden.
Pro Tips
- Leave a solid half-inch wall when scooping out the eggplant pulp. Too thin and the shells collapse during baking.
- Sauté the diced pulp covered with a splash of water alongside the olive oil. The steam helps the eggplant cook through without needing a lake of oil.
- Pack the filling firmly into the shells so it holds its shape. Loosely stuffed eggplant falls apart when you try to serve it.
- A dollop of plain yogurt on top after baking adds a cool, tangy contrast to the warm spices.
Ingredients
Directions
Prepare couscous by covering with twice as much boiling water and letting stand for 10 to 15 minutes.
Preheat oven to 375℉ (190℃).
Cut stems off eggplants and cut in half.
Cut away pulp leaving ½ inch shell.
Dice the pulp.
Heat olive oil plus 2 tablespoons water in skillet.
When hot, add eggplant and garlic and sauté, covered until eggplant is tender.
Stir occasionally.
Add scallions and tomatoes and cook until they have softened a bit.
Add the rest of the ingredients, including the coucous.
Remove from heat.
Fill each eggplant shell with the skillet mixture.
Bake for 35 to 40 minutes.
Comments
