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)
How to Make It
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.
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Was so excited when I found this recipe, because I love eggplant and couscous! Maybe it's because I was only able to find a larger size eggplant and it took nearly an hour to roast and be able to scrap the meat out. Also just got the store bought box of wheat couscous flavored with garlic and olive oil, made the box of that, mixed it in a bowl of garlic and herb flavored feta cheese from a package, scooped the meat out, and re-put it back in the eggplant shells. Not really a fan of mint, so didn't put that in there. Definitely needed some kind of fresh herb element and even something crunchy, like maybe corn or onions? Not horrible, but not great....
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