Couscous stuffed Eggplant

There are times when all I want is a vegetarian meal. This meal also has to be enjoyed by my family so I try to use vegetables they like. The mint and feta add a bit of zip to this simple but hearty dish. Couscous is a staple of North Africa and can be mixed with vegetables, legumes, meat, or fish, or it can be eaten only with butter or fresh fruit. Eggplant is high in fiber which helps aid in digestion and lowers the risk of heart disease. In addition, eggplant contains potassium, vitamin C and protein. This recipe is adapted from Australian Good Taste magazine.

Serves 4
140g (2/3cup) couscous
80ml (1/3 cup) fresh lemon juice
80ml (1/3 cup) water
2 eggplants, halved lengthways (about 350g each)
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, thinly sliced
2 tomatoes, finely chopped
2 tablespoons fresh mint, chopped
60g goat’s milk feta, crumbled

Preheat oven to 180c (350f). Place couscous, lemon juice and water in a bowl. Set aside for 5 minutes or until the liquid is absorbed. Use a fork to fluff up the grains. Use a teaspoon to remove the flesh from the eggplant leaving a 1cm thick border around the edges. Place the eggplant halves on a baking tray. Finely chop the eggplant flesh.

Heat half of the oil in a large non-stick frying pan over medium high heat. Add the onion and garlic and cook, stirring for 2 minutes or until soft, Add the eggplant flesh and cook, stirring occasionally for 3 minutes. You may need to add a bit more oil. Add tomato and cook for another 2 minutes. The add couscous and mint. Stir until well combined and season with salt and pepper.

Spoon the couscous mixture evenly among the eggplant halves. Brush the edges of the eggplant with some oil. Sprinkle feta over the mixture. Drizzle with a bit more oil and bake 35-40 minutes or until the eggplant is tender. Serve with mixed salad leaves.

The Culinary Chase’s Note: I used a bit more feta and sprinkled it on the bottom of the eggplant before adding the couscous mixture. Keep an eye on the oven after 15-20 minutes of cooking as my dish was cooked by then. Enjoy!