Couscous Stuffed Eggplant Recipes

STUFFED EGGPLANT WITH ISRAELI COUSCOUS

Stuffed Eggplant with Israeli Couscous image

Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese. A garnish of juicy pomegranate seeds provides a burst of fresh fruit flavor to this Middle Eastern-inspired dish from Kelly Senyei of Just a Taste.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

2 medium eggplants
1 tablespoon olive oil
2 teaspoons minced garlic
¾ cup Israeli couscous, uncooked
½ teaspoon allspice
2 dried bay leaves
1 cinnamon stick
1 cup low-sodium chicken broth
½ teaspoon salt
1 ½ tablespoons chopped fresh parsley
½ cup crumbled feta cheese
¼ cup pomegranate seeds
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

COUSCOUS-STUFFED EGGPLANT

Couscous-Stuffed Eggplant image

Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 12

Ingredients

1/2 head garlic
4 small eggplant
2 to 3 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 yellow or red bell pepper, cored, seeded, and cut into 1/4-inch dice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup uncooked couscous
1 tablespoon freshly grated lemon zest (2 lemons), finely chopped
1/4 cup low-fat ricotta cheese
1/4 cup roughly chopped fresh flat-leaf parsley, plus more for garnish
1/2 pound red and yellow cherry tomatoes, cut into eighths

Steps:

Heat oven to 400 degrees. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside.
Cut 3 eggplant in half lengthwise, and place the 6 halves cut side up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into 1/4-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into 1/4-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into 1/4-inch dice. Set aside.
In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside.
Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine.
Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve.

Nutrition Facts : Calories 222 g, Cholesterol 3 g, Fat 8 g, Fiber 5 g, Protein 6 g, Sodium 379 g

COUSCOUS-STUFFED EGGPLANT

Couscous-Stuffed Eggplant image

Provided by Molly O'Neill

Categories easy, casseroles, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 small eggplants, about 10 ounces each
4 1/2 cups cooked couscous
8 plum tomatoes, diced
6 cloves roasted garlic, peeled
1/2 cup toasted pine nuts
1/3 cup chopped fresh coriander
1 large jalapeno pepper, stemmed, seeded and minced
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
1 tablespoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Preheat oven to 400 degrees. Prick the eggplants a few times with a fork. Put them on a baking sheet, and bake until soft, about 45 minutes. When cool enough to handle, cut the eggplants in half lengthwise. Scoop the flesh into a bowl carefully to avoid tearing the skins. Set the shells aside.
Put the remaining ingredients in the bowl with the eggplant and stir to combine. Taste, and adjust seasoning if needed. Spoon the mixture into the eggplant shells, mounding it over the top. Either serve the stuffed eggplants whole or cut them in half crosswise. Place on a platter and serve.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 5 grams, Carbohydrate 81 grams, Fat 7 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 894 milligrams, Sugar 6 grams

COUSCOUS WITH EGGPLANT

Couscous With Eggplant image

Provided by Pierre Franey

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 tablespoon finely chopped shallots or scallions
2 tablespoons finely chopped onions
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1 cup diced eggplant cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
1 cup water
1 cup precooked couscous
1 tablespoon butter
1 tablespoon fresh lemon juice

Steps:

Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 1 gram, TransFat 0 grams

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