adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Couscous-stuffed eggplant
Couscous-stuffed eggplant
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Mint and feta elevate this delicious and satisfying dish.
Ingredients:
  • 140g (2/3 cup) couscous
  • 80ml (1/3 cup) fresh lemon juice
  • 80ml (1/3 cup) water
  • 2 (about 350g each) eggplants, halved lengthways
  • 36.40 gm olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, thinly sliced
  • 2 tomatoes, finely chopped
  • 40.00 ml currants
  • 40.00 ml shredded fresh mint
  • 18.20 gm olive oil, extra
  • 60g feta, crumbled
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Combine couscous, lemon juice, and water in a large bowl. Let it sit for 5 minutes until the liquid is absorbed, then fluff with a fork.
  • Using a teaspoon, hollow out the eggplant, leaving a 1cm border. Place the eggplant halves in a baking dish and finely chop the flesh for later use.
  • In a large non-stick frying pan over medium-high heat, heat half of the olive oil. Saute the onion and garlic until soft, about 2 minutes. Then add the reserved eggplant flesh and remaining oil, stirring occasionally for 3 minutes. Mix in the tomato and cook for another 2 minutes. Finally, add the couscous, currants, and mint, stirring to combine. Season with salt and pepper to taste.
  • Evenly distribute the couscous mixture into the eggplant halves. Brush the edges of the eggplant with extra oil. Sprinkle feta on top of the couscous. Drizzle the remaining oil over it. Bake for 35-40 minutes until eggplant is tender. Serve with mixed salad leaves.

Similar Recipes