Couscous-Stuffed Eggplant

Name: Couscous-Stuffed Eggplant
Total time: 1 h 10 min
Yield: 8 servings
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

By Molly O'Neill

Total Time: 1 hour 10 minutes
Rating: 4(8)
Comments: Read comments

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Ingredients

Yield:8 servings

4small eggplants, about 10 ounces each
4½cups cooked couscous
8plum tomatoes, diced
6cloves roasted garlic, peeled
½cup toasted pine nuts
⅓cup chopped fresh coriander
1large jalapeno pepper, stemmed, seeded and minced
1tablespoon fresh lemon juice
2teaspoons ground cumin
1tablespoon salt, plus more to taste
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.