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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
great art
[email protected]I'm not a big fan of eggplant, but this recipe has me intrigued. I might have to give it a try.
Ralph Saab
[email protected]This recipe looks delicious! I can't wait to try it.
MD. TALHA
[email protected]I'm not sure what went wrong, but my dish turned out really dry. I think I might have overcooked the eggplant.
Om Kumar
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler recipe.
Ajab khilji
[email protected]The eggplant was a bit overcooked, but the Israeli couscous filling was delicious.
Griggs Gabriel
[email protected]This dish was a bit bland for my taste. I think I would have liked it more if I had added some additional spices to the Israeli couscous filling.
Renad Sakran
[email protected]I'm always looking for new ways to cook eggplant, and this recipe definitely didn't disappoint. The Israeli couscous filling was a great way to add flavor and texture to the dish. I will definitely be making this again.
Sulaimon Olamilekan
[email protected]This recipe was a bit more work than I expected, but it was definitely worth it. The eggplant was tender and flavorful, and the Israeli couscous filling was delicious. I would definitely recommend this recipe to anyone looking for a special dish to s
Prashna Singh
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The Israeli couscous filling was so flavorful and the eggplant was cooked perfectly. I will definitely be making this again.
Olothando Budeli
[email protected]This recipe is a great way to use up leftover eggplant. The Israeli couscous filling is a great way to add flavor and texture to the dish. I also love that this dish can be made ahead of time, which makes it perfect for busy weeknights.
Gulzar Ahmad
[email protected]I've made this recipe several times and it's always a hit. The eggplant is always tender and flavorful, and the Israeli couscous filling is a perfect complement. I love that this dish is both healthy and delicious.
Simon!Tamim Sorkar
[email protected]This dish was a big hit at my dinner party. The eggplant was perfectly cooked and the Israeli couscous filling was delicious. I would definitely recommend this recipe to anyone looking for a new and exciting way to prepare eggplant.
Mena Egbri
[email protected]I love stuffed eggplant, and this recipe is one of my favorites. The Israeli couscous filling is a nice twist on the traditional recipe, and it adds a lot of flavor and texture to the dish.
Hafiz Waqar
[email protected]This recipe was easy to follow and the dish turned out great! The eggplant was soft and flavorful, and the Israeli couscous filling was fluffy and delicious. I will definitely be making this again.
Bijay Das
[email protected]The eggplant was tender and cooked to perfection, and the Israeli couscous filling was fluffy and flavorful. I loved the combination of spices and herbs, and the dish was a hit with my family.
ONLY HASIB
[email protected]This stuffed eggplant recipe is a delicious and creative way to enjoy this versatile vegetable. The combination of Israeli couscous, herbs, and spices creates a flavorful and satisfying dish that is perfect for a main course or side dish.