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For this dish, I love using fresh ingredients. They add vibrant flavors and colors. Here’s what you need: - 2 medium eggplants - 1 cup couscous - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted and chopped - 1/2 cup feta cheese, crumbled - Fresh parsley, chopped (for garnish) You also need some pantry staples. These items make the dish tasty and easy to prepare. Grab these: - 1 1/4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste Choosing the right eggplant is key. Look for eggplants that are firm and shiny. They should feel heavy for their size. Avoid any with soft spots or wrinkles. The skin should be smooth and bright. Fresh eggplants have a mild smell, which is a good sign. With these tips, you will select the best eggplants for your Mediterranean Couscous Stuffed Eggplant. Check out the Full Recipe for more details! Start by preheating your oven to 400°F (200°C). Take your two medium eggplants and cut them in half lengthwise. Use a spoon to scoop out the flesh, but leave a half-inch border. This will hold your filling later. Set the scooped-out flesh aside for the filling. Drizzle one tablespoon of olive oil on the eggplant halves. Sprinkle some salt and pepper over them. Place them cut-side down on a baking sheet. Roast them for about 20 minutes until they become soft. In a medium saucepan, heat one tablespoon of olive oil on medium heat. Add the finely chopped red onion and minced garlic. Sauté them until the onion turns clear, which takes about 3 to 4 minutes. Then, add the reserved eggplant flesh and cook for another 5 minutes, stirring now and then. Next, stir in the couscous, vegetable broth, halved cherry tomatoes, chopped Kalamata olives, dried oregano, and smoked paprika. Bring this mixture to a boil. Once it boils, cover the pan and take it off the heat. Let it sit for about 5 minutes. This allows the couscous to soak up the liquid. After that, fluff the couscous with a fork and gently mix in the crumbled feta cheese. Taste it and add salt and pepper if needed. After roasting the eggplant halves, carefully flip them over. Now, fill each half with the couscous mixture. Pack it gently but firmly. Place the stuffed eggplants back in the oven and bake them for another 10 to 15 minutes. This will make the tops golden. Once done, remove them from the oven and let them cool for a few minutes. Before serving, sprinkle fresh parsley on top. You can find the full recipe in the previous section for all the details. Enjoy your Mediterranean Couscous Stuffed Eggplant! To get the best roasted eggplants, choose firm ones. They should feel heavy and have smooth skin. Cut them in half lengthwise and scoop out the insides. Leave about half an inch of flesh. This helps them hold their shape. Drizzle with olive oil and sprinkle with salt and pepper. Roast them cut-side down at 400°F for 20 minutes. This method makes them tender and full of flavor. For a tasty couscous mix, use vegetable broth instead of water. This adds depth to the dish. Sauté onions and garlic in olive oil first. This step wakes up their flavors. Add diced cherry tomatoes for sweetness. Mix in olives for a salty kick and feta for creaminess. Don’t forget spices! Dried oregano and smoked paprika give it that Mediterranean touch. Let the couscous sit after boiling. This allows the flavors to blend well. When serving, place the stuffed eggplants on a nice platter. Garnish with chopped fresh parsley for color and flavor. You can also drizzle a bit of olive oil on top. For a crunchy texture, add some toasted pine nuts. Pair these with a fresh salad or crusty bread. These sides balance the meal and add freshness. This Mediterranean Couscous Stuffed Eggplant is sure to impress! For the full recipe, check out the details above. {{image_2}} If you want a vegetarian option, skip the feta cheese. Use a mix of your favorite veggies instead. Try adding spinach, zucchini, or bell peppers. If you are vegan, use plant-based cheese or nutritional yeast for a cheesy flavor. You can also add beans for protein. This keeps the dish filling and tasty. Couscous is a great base, but you can switch it up. Use quinoa or farro for a nutty flavor. For a gluten-free option, try rice or millet. If you want more protein, add chickpeas or lentils. These swaps keep the dish healthy and satisfying. Herbs and spices make all the difference. Instead of oregano, use basil or thyme for a fresh taste. You can add a pinch of cumin or coriander for warmth. A dash of lemon juice brightens the dish. Experiment with your favorites to create a unique flavor. For the full recipe, check out the Mediterranean Couscous Stuffed Eggplant. To keep your stuffed eggplants fresh, let them cool. Place them in an airtight container. Store them in the fridge. They will last for 3 to 5 days. This keeps them tasty and safe to eat. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed eggplants on a baking tray. Cover them with foil to keep moisture in. Heat them for 15 to 20 minutes. This helps keep the filling warm and the eggplants soft. You can freeze stuffed eggplants for later. First, let them cool completely. Wrap each stuffed half in plastic wrap. Then, place them in a freezer bag. They can stay fresh for up to 3 months. When you want to eat them, thaw them in the fridge overnight. Reheat in the oven as mentioned earlier. This way, you can enjoy this dish anytime! Yes, you can use other grains. Quinoa, rice, or bulgur work well. Each grain adds a unique taste and texture. Quinoa is a great choice for added protein. Rice offers a mild flavor that complements the dish. Just adjust cooking times based on the grain you choose. Eggplants are fully cooked when they are soft and tender. You can check by gently pressing them with a fork. If they yield easily, they are done. They should also have a slightly golden color on the outside. This ensures they will hold the filling well. Serve a simple salad for freshness. A side of grilled veggies also pairs nicely. You can try tzatziki for a cool, creamy dip. Pita bread is a great choice, too, for a complete meal. These sides enhance the Mediterranean flavors and make the meal more filling. Yes, this dish is quite healthy! It has lots of veggies, whole grains, and healthy fats. Eggplants are low in calories and high in fiber. Couscous provides carbs for energy. The olives and feta add flavor and healthy fats. This recipe is balanced and nutritious. For the full recipe, check out the details above. In this blog post, we explored how to make delicious Mediterranean Couscous Stuffed Eggplants. We discussed fresh ingredients, pantry staples, and tips for choosing the best eggplants. The step-by-step instructions guide you from prepping the eggplants to serving them hot and tasty. We shared tips for roasting, enhancing flavor, and offered variations to suit your taste. Proper storage and reheating methods help to keep your dish fresh. Remember, with some creativity, this dish can adapt to your needs and preferences. Enjoy cooking and savor every bite!

Mediterranean Couscous Stuffed Eggplant

Discover a delicious Mediterranean Couscous Stuffed Eggplant recipe that’s perfect for a healthy dinner! With a delightful blend of couscous, cherry tomatoes, and feta cheese, this dish is bursting with flavor. Follow our easy step-by-step instructions to create a visually stunning and tasty meal your family will love. Click through to explore the full recipe and impress your guests with this vibrant veggie delight!
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Ingredients
  

2 medium eggplants

1 cup couscous

1 1/4 cups vegetable broth

1 small red onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and chopped

1/2 cup feta cheese, crumbled

1 teaspoon dried oregano

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a half-inch border. Set the scooped-out flesh aside.

      Drizzle the eggplant halves with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 20 minutes or until tender.

        In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent (about 3-4 minutes).

          Add the scooped-out eggplant flesh and cook for another 5 minutes, stirring occasionally.

            Stir in the couscous, vegetable broth, halved cherry tomatoes, chopped olives, dried oregano, and smoked paprika. Bring the mixture to a boil, then cover and remove from heat. Let it sit for about 5 minutes until the couscous absorbs the liquid.

              Fluff the couscous with a fork and stir in the crumbled feta cheese. Adjust seasoning with salt and pepper if needed.

                Once the eggplant halves are done roasting, remove them from the oven and carefully flip them over. Fill each half with the couscous mixture, packing it gently but firmly.

                  Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, until the tops are slightly golden.

                    Remove from the oven and let cool slightly before garnishing with fresh parsley.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4