1/1 Photo of Eggplants Stuffed With Couscous Feta Goodness
Serah B.'s Note:
I love eggplants. I love couscous. I love feta. I also love stuffing things with other things, so while I haven't made this yet, I can't imagine it won't be good...
My Private Note
Units: US | Metric
- 2 medium eggplants, halved
- 1 cup couscous
- 1 (10 ounce) can garbanzo beans, drained
- 1 1/4 cups cherry tomatoes or 1 1/4 cups grape tomatoes, halved
- 1 cup plain yogurt
- 4 ounces feta cheese, crumbled
- 1/2 cup raisins
- 1 teaspoon dried basil, crumbled or 1/4 cup fresh basil, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons pine nuts or 2 tablespoons toasted slivered almonds
- 2 tablespoons olive oil or 2 tablespoons peanut oil
- 1Preheat oven to 400.
- 2Prick eggplant skins with fork or knife point and wrap in foil.
- 3Place on baking sheet and bake for 25 minutes or until soft, then cool until comfortable to touch.
- 4Meanwhile, prepare couscous (according to package directions).
- 5Mix the couscous, garbanzo beans, tomatoes, yogurt, feta, raisins, basil, salt, pepper and nuts in a large bowl.
- 6Gently scoop out eggplant flesh with spoon -- taking care not to break or tear skin.
- 7Chop the flesh coarsely and stir into couscous mixture.
- 8Scoop mixture into eggplant shells.
- 9Place stuffed eggplants into ungreased baking pan and drizzle with olive oil.
- 10Bake uncovered for 15 minutes, until hot.
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Nutritional Facts for Eggplants Stuffed With Couscous Feta Goodness
Serving Size: 1 (556 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 580.9
- Calories from Fat 178
- Total Fat 19.8 g
- Saturated Fat 7.1 g
- Cholesterol 34.7 mg
- Sodium 881.2 mg
- Total Carbohydrate 86.1 g
- Dietary Fiber 16.0 g
- Sugars 22.6 g
- Protein 19.8 g