Baked Eggplant with Couscous and Feta

Baked Eggplant with Couscous and FetaRecipe
Photo: Chris Villano; Styling: Gerri Williams for James Reps


Serves: 4

Cost per Serving:



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2 small eggplants (about 1 1/2 lb. total), halved lengthwise
1/4 cup olive oil
1 clove garlic, minced
3/4 cup whole-wheat couscous
1/4 cup finely chopped fresh mint
1 teaspoon grated lemon zest
1 tablespoon lemon juice
2 ounces crumbled feta (about 1/2 cup)


Prep: 15 Minutes
Cook: 32 Minutes

1. Preheat oven to 400ºF. Line a baking sheet with heavy-duty foil. Place eggplants on sheet, cut sides up. Combine 2 Tbsp. oil and garlic; brush over eggplants. Sprinkle with salt. Bake until golden and tender, about 30 minutes, depending on size.

2. Bring 1 cup water to a boil in a medium saucepan. Add couscous, cover, and turn off heat. Let stand 5 minutes. Fluff with a fork, then stir in mint, lemon zest and juice; fluff again. Season with salt.

3. Scoop eggplant flesh from skins, leaving about 1/2 inch behind. Chop flesh and toss with couscous mixture and remaining 2 Tbsp. oil. Season with salt.

4. Set oven rack about 3 inches from heating element and preheat broiler to high. Pile couscous mixture in eggplant shells, sprinkle with feta and broil until cheese begins to brown, 1 to 1 1/2 minutes.

Created date

September 2014

Nutritional Information

Calories 328
Fat 17 g
Satfat 4 g
Protein 9 g
Carbohydrate 39 g
Fiber 10 g
Cholesterol 13 mg
Sodium 753 mg