Eggplants Stuffed With Couscous Feta Goodness
photo by Serah B.
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- Preheat oven to 400.
- Prick eggplant skins with fork or knife point and wrap in foil.
- Place on baking sheet and bake for 25 minutes or until soft, then cool until comfortable to touch.
- Meanwhile, prepare couscous (according to package directions).
- Mix the couscous, garbanzo beans, tomatoes, yogurt, feta, raisins, basil, salt, pepper and nuts in a large bowl.
- Gently scoop out eggplant flesh with spoon -- taking care not to break or tear skin.
- Chop the flesh coarsely and stir into couscous mixture.
- Scoop mixture into eggplant shells.
- Place stuffed eggplants into ungreased baking pan and drizzle with olive oil.
- Bake uncovered for 15 minutes, until hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric.
We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!