Stuffed eggplants with couscous and feta cheese
What does it include?
Ingredients
- 2 eggplants
- 100 g couscús
- 1 onion chopped
- 1 chopped tomato
- 100g feta cheese
- Olive oil
- salt and pepper
- chopped parsley
How to prepare it step by step?
Preparation
- Preheat the oven to 190°C.
- Cut the eggplants in half lengthwise and make shallow cuts in the flesh so they cook evenly.
- Place the halves on a tray, drizzle with olive oil, and bake for 25 minutes until tender.
- Prepare the couscous by hydrating it with hot water, following the package instructions, and let it rest to fluff up.
- In a frying pan, sauté the onion and tomato in a little oil for 6 minutes until they are tender and aromatic.
- Remove the pulp from the roasted eggplants and mix with the couscous, sautéed vegetables, salt, and pepper.
- Stuff the eggplants with this mixture and top with crumbled feta cheese.
- Bake again for 10 minutes until the cheese is lightly melted and golden.
- Serve hot, decorated with fresh parsley and, optionally, a squeeze of lemon or Provençal herbs.
Full description
Indulge in this delightful baked eggplant dish, filled with fluffy couscous, vibrant vegetables, and crumbled feta cheese. Grilled to golden perfection, it offers a symphony of Mediterranean flavors, with the rich, creamy texture of feta complementing the tender eggplant. This nutritious, vegetarian main dish is a celebration of aromatic herbs and spices, promising a sensory delight with every bite. Enjoy the harmonious blend of textures and flavors, enhanced by a sprinkle of fresh parsley and a hint of lemon.
