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Stuffed Eggplant with Israeli Couscous
Stuffed Eggplant with Israeli Couscous
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Roasted eggplant halves filled with savory Israeli couscous seasoned with aromatic spices and topped with feta cheese.
Ingredients:
  • 2 medium eggplants
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 0.75 cup Israeli couscous, uncooked
  • 0.5 teaspoon allspice
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 1 cup low-sodium chicken broth
  • 0.5 teaspoon salt
  • 1.5 tablespoons chopped fresh parsley
  • 0.5 cup crumbled feta cheese
  • 0.25 cup pomegranate seeds
  • 1 sheet Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat the oven to 400 degrees F. Halve the eggplants lengthwise, wrap each in Reynolds Wrap® Aluminum Foil, and place on a baking sheet. Roast until soft and tender, around 30 minutes. Unwrap and scoop out the centers, leaving a 1/2-inch border. Chop the reserved pulp roughly and set aside.
  • In a saucepan over medium-low heat, sauté garlic in olive oil for 1 minute. Stir in couscous, allspice, bay leaves, and cinnamon stick, and cook for another 2 minutes, stirring constantly.
  • Pour in the chicken broth and sprinkle in 1/2 teaspoon of salt. Bring it to a boil, then simmer while covered until the couscous is tender and the liquid is absorbed, about 10 to 12 minutes. Discard the bay leaves and cinnamon stick. Mix in the cooked eggplant, parsley, and feta cheese. Finally, stuff each eggplant evenly with the couscous mixture.
  • Place the stuffed eggplants on a foil-lined baking sheet and bake, uncovered, in the oven until warmed throughout, approximately 5 minutes. Garnish with pomegranate seeds and serve promptly.

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