Baked eggplant stuffed with couscous

Baked eggplant stuffed with couscous is a very delicious, beautiful and extremely healthy dish! Filling is amazing mix of vegetables, spices and couscous.

More details: Baked eggplant stuffed with couscous

Ingredients:

• 200 g (7 ounces) couscous

• 4 medium sized eggplants

• 2 tablespoons chopped green onion

• 1 medium sized onion, chopped

• 1 clove garlic, chopped

• 2 medium sized red bell peppers, diced

• 1 red chili pepper, chopped

• 4 tablespoons olive oil

• 2 tablespoons chopped fresh greens (parsley, coriander)

• 100 g (4 ounces) grated Cheddar or Mozzarella cheese

• ½ lemon juice

• Salt, ground black pepper to taste

• 400 ml (1 and 2/3 cups) hot boiled water

Instructions:

1. Cut eggplant in half. Make cross cut all over eggplant flesh. Drizzle with lemon juice and massage flesh surface with sea salt. Leave for 30 minutes.

2. Place couscous in a medium heat-proof bowl. Add 2 tablespoons olive oil, salt and ground black pepper. Pour hot boiled water and thoroughly mix. Cover with cap and let sit about 5-10 minutes.

3. Using a paring knife, cut around the perimeters, leaving a 1/4-inch-wide (4-5 mm) border. Carefully scoop out the eggplant flesh.

4. Preheat oven up to 180°C or 356°F. In a large skillet set over medium heat, warm 2 tablespoons olive oil. Place onion, garlic and chili pepper and cook. Add bell pepper and green onion mix well and fry 2-3 minutes. Add chopped eggplant flesh. Put couscous, mix well and cook 2 minutes more. After add chopped greens, salt and ground black pepper.

5. Stuff each eggplant shell with couscous filling and place on a foil lined baking tray. Bake 25-30 minutes. Sprinkle each eggplant grated cheese and bake 5 minutes more.

6. Serve baked eggplant stuffed with couscous while warm as a main dish, starters or as a side dish for meat, fish or poultry.

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bon appetit