Eggplants Stuffed With Couscous Feta Goodness

Name: Eggplants Stuffed With Couscous Feta Goodness
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, halved; 1 cup couscous; 1 (10 ounce) can garbanzo beans, drained; 1 ¼ cups cherry tomatoes or 1 ¼ cups grape tomatoes, halved; 1 cup plain yogurt; 4 ounces feta cheese, crumbled; ½ cup raisins; 1 teaspoon dried basil, crumbled or ¼ cup fresh basil, minced; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons pine nuts or 2 tablespoons toasted slivered almonds; 2 tablespoons olive oil or 2 tablespoons peanut oil

Servings: persons

2 medium eggplants, halved
1 cup couscous
1 (10 ounce) can garbanzo beans, drained
1 ¼ cups cherry tomatoes or 1 ¼ cups grape tomatoes, halved
1 cup plain yogurt
4 ounces feta cheese, crumbled
½ cup raisins
1 teaspoon dried basil, crumbled or ¼ cup fresh basil, minced
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons pine nuts or 2 tablespoons toasted slivered almonds
2 tablespoons olive oil or 2 tablespoons peanut oil

1
Preheat oven to 400.
2
Prick eggplant skins with fork or knife point and wrap in foil.
3
Place on baking sheet and bake for 25 minutes or until soft, then cool until comfortable to touch.
4
Meanwhile, prepare couscous (according to package directions).
5
Mix the couscous, garbanzo beans, tomatoes, yogurt, feta, raisins, basil, salt, pepper and nuts in a large bowl.
6
Gently scoop out eggplant flesh with spoon -- taking care not to break or tear skin.
7
Chop the flesh coarsely and stir into couscous mixture.
8
Scoop mixture into eggplant shells.
9
Place stuffed eggplants into ungreased baking pan and drizzle with olive oil.
10
Bake uncovered for 15 minutes, until hot.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium eggplants, halved, 1 cup couscous, 1 (10 ounce) can garbanzo beans, drained, 1 ¼ cups cherry tomatoes or 1 ¼ cups grape tomatoes, halved, and more.

Yes, Eggplants Stuffed With Couscous Feta Goodness falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!