Rating: 2 stars
1 Ratings
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Recipe by MyRecipes October 2014


Credit: Chris Villano; Styling: Gerri Williams for James Reps

Recipe Summary test

15 mins
32 mins
47 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

328 calories; fat 17g; saturated fat 4g; protein 9g; carbohydrates 39g; fiber 10g; cholesterol 13mg; sodium 753mg.