Embark on a culinary journey to the heart of the Mediterranean with our tantalizing Couscous Stuffed Eggplant, a delightful fusion of flavors and textures. This delectable dish showcases the perfect harmony between tender eggplants, savory couscous filling, and a vibrant tomato sauce. Immerse yourself in the richness of Moroccan cuisine as you savor the aromatic blend of spices and herbs that infuse every bite.
Our carefully curated collection of recipes offers a diverse selection of cooking methods and variations to cater to every palate. Whether you prefer the traditional stovetop method or the convenience of a multi-cooker, we have you covered. Discover the secrets of preparing the perfect couscous filling, ensuring a fluffy and flavorful texture that complements the tender eggplant.
For those seeking a vegetarian delight, our meatless variation offers a symphony of flavors and textures that will leave you craving more. Savor the goodness of roasted vegetables and aromatic herbs, perfectly balanced with the tangy tomato sauce.
And if you're looking to elevate your culinary skills, explore our gourmet recipe, where layers of roasted eggplant, creamy béchamel sauce, and succulent shrimp create a masterpiece of taste and elegance.
No matter your dietary preferences or cooking abilities, our Couscous Stuffed Eggplant recipes will guide you through the process of creating this mouthwatering dish that will impress your family and friends. Prepare to embark on a culinary adventure that celebrates the vibrant flavors of the Mediterranean.
STUFFED EGGPLANT WITH ISRAELI COUSCOUS
Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese. A garnish of juicy pomegranate seeds provides a burst of fresh fruit flavor to this Middle Eastern-inspired dish from Kelly Senyei of Just a Taste.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
- Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
- Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
- Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.
COUSCOUS-STUFFED EGGPLANT
Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside.
- Cut 3 eggplant in half lengthwise, and place the 6 halves cut side up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into 1/4-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into 1/4-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into 1/4-inch dice. Set aside.
- In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside.
- Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine.
- Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve.
Nutrition Facts : Calories 222 g, Cholesterol 3 g, Fat 8 g, Fiber 5 g, Protein 6 g, Sodium 379 g
Tips:
- To ensure the eggplants are cooked evenly, use a sharp knife to make shallow slits in the skin before baking.
- Allow the eggplants to cool slightly before stuffing them, as this will make them easier to handle.
- For a vegetarian version of this dish, replace the ground beef with cooked lentils or chickpeas.
- If you don't have any fresh herbs on hand, use a teaspoon of dried herbs per tablespoon of fresh herbs called for in the recipe.
- To save time, you can use store-bought couscous instead of making it from scratch.
Conclusion:
Couscous-stuffed eggplants are a delicious and hearty dish that can be enjoyed for lunch or dinner. They are also a great way to use up leftover couscous. With its combination of flavors and textures, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to prepare eggplants, give this recipe a try!
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