Couscous-Stuffed Eggplant
Published May 25, 1993
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 small eggplants, about 10 ounces each
4 ½ cups cooked couscous
8 plum tomatoes, diced
6 cloves roasted garlic, peeled
½ cup toasted pine nuts
⅓ cup chopped fresh coriander
1 large jalapeno pepper, stemmed, seeded and minced
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
1 tablespoon salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
83 grams carbs; 446 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 10 grams fiber; 896 milligrams sodium; 15 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 400 degrees. Prick the eggplants a few times with a fork. Put them on a baking sheet, and bake until soft, about 45 minutes. When cool enough to handle, cut the eggplants in half lengthwise. Scoop the flesh into a bowl carefully to avoid tearing the skins. Set the shells aside.
- Step 2
Put the remaining ingredients in the bowl with the eggplant and stir to combine. Taste, and adjust seasoning if needed. Spoon the mixture into the eggplant shells, mounding it over the top. Either serve the stuffed eggplants whole or cut them in half crosswise. Place on a platter and serve.
Private Notes