Stuffed Eggplant Recipe

Ingredients:

• 2 large eggplants
• 1/2 cup uncooked couscous
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup pine nuts
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cut off the stem end of the eggplants and slice them in half lengthwise. Score the flesh with a knife in a criss-cross pattern and scoop out the flesh with a spoon to make a cavity for the stuffing.
2. In a saucepan, bring 1 cup of water to a boil. Add couscous and remove from heat, cover, and let stand for 5 minutes.
3. In a skillet, heat olive oil over medium-high heat. Add onion and garlic and sauté for 3 minutes. Add the eggplant flesh, cherry tomatoes, pine nuts, basil, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally.
4. Preheat oven to 375°F.
5. Fluff the couscous with a fork and add to the eggplant mixture, stirring well.
6. Spoon the mixture into the eggplant halves and sprinkle with crumbled feta cheese.
7. Cover the stuffed eggplants with foil and bake for 30 minutes.
8. Remove the foil and bake for another 10-15 minutes or until the eggplant is tender and the cheese is golden brown.
9. Serve hot and enjoy your delicious stuffed eggplants!

Verdict:

This stuffed eggplant recipe is a tasty and easy-to-make vegetarian dish. The combination of couscous, vegetables, and feta cheese makes for a flavorful filling that pairs perfectly with the mild eggplant flavor. The recipe can be easily adjusted by adding your favorite herbs or spices to the stuffing mix.

Serving Suggestions:

Stuffed eggplants can be served as a main dish or as a side dish, accompanied by a fresh salad or some crusty bread. They make a great addition to any dinner party or potluck.