Eggplants Stuffed with Couscous Feta Goodness

Name: Eggplants Stuffed with Couscous Feta Goodness
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Palestinian & Jordanian
Ingredients: 2 medium eggplants; 1 cup couscous; 1 can garbanzo beans (10 ounce); 1.25 cup cherry tomatoes; 1 cup plain yogurt; 4 oz feta cheese; 0.5 cup raisins; 1 tsp dried basil; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp pine nuts; 2 tbsp olive oil

Oven-baked aubergine, chickpeas and couscous, a Palestinian and Jordanian dish. Finish with olive oil.

1 hr · Serves 4 · Easy

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: easy

1
Preheat oven to 400. Prick eggplant skins with fork or knife point and wrap in foil. Place on baking sheet and bake for 25 minutes or until soft, then cool until comfortable to touch.
25 min
2
Meanwhile, prepare couscous (according to package directions). Mix the couscous, garbanzo beans, tomatoes, yogurt, feta, raisins, basil, salt, pepper and nuts in a large bowl.
3
Gently scoop out eggplant flesh with spoon -- taking care not to break or tear skin. Chop the flesh coarsely and stir into couscous mixture.
4
Scoop mixture into eggplant shells. Place stuffed eggplants into ungreased baking pan and drizzle with olive oil.
5
Bake uncovered for 15 minutes, until hot.
15 min