Just a Taste | Stuffed Eggplant with Israeli Couscous

Stuffed Eggplant with Israeli Couscous

Kelly Senyei
5 May 5, 2016
1 Comments

Stuffed Eggplant with Israeli Couscous Recipe

Comfort food has taken on many a form around these parts, from glazed chicken thighs and cheesy pastas to crispy egg rolls and hearty pizzas. But brace yourselves, because now the notion of a comforting meal can also mean a healthy one, too. Welcome to the flavor-packed party, Stuffed Eggplant with Israeli Couscous!

If eggplant and couscous aren’t ordinary additions to your grocery list, then allow me to introduce you to a quick-fix recipe that’s about to change all that. Whether you’re looking to expand your culinary repertoire with tastes from the Middle East, or you simply want to spice up your side dish spread, halved eggplants provide the perfect subtly flavored blank canvases for any and all fillings.

And I’ve teamed up with Reynolds Wrap® to share this recipe as part of their Endless Table program, which immediately caught my eye last year while scrolling through Instagram. Countless enticing recipes displayed on one never-ending table? Count me in!

Now we are all aware of my love of lining baking sheets with foil whenever and however possible to steer clear of unnecessary messes. And the eggplants in this recipe are wrapped and roasted in foil, which means cleanup consists of a simple toss into the trash. No stress + no mess = #success!

Preheat your oven for Stuffed Eggplant with Israeli Couscous then head on over to the Endless Table for more mealtime inspiration from around the globe.

Stuffed Eggplant with Israeli Couscous Recipe

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Disclosure: This post is sponsored by Reynolds Kitchens. All opinions expressed are my own.

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Stuffed Eggplant with Israeli Couscous

PREP: 15 minutes
COOK: 40 MINUTES
YIELD: 4 servings

Ingredients

2 medium eggplants
1 Tablespoon olive oil
2 teaspoons minced garlic
3/4 cup Israeli couscous, uncooked
1/2 teaspoon allspice
2 dried bay leaves
1 cinnamon stick
1 cup low-sodium chicken broth
1 1/2 Tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup pomegranate seeds

Directions

Preheat the oven to 400°F. Cut the eggplants in half lengthwise then wrap them in Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. (Larger eggplants may require additional time to roast.) Unwrap the eggplants and scoop out the pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.

Add 1 Tablespoon 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, about 10 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, chopped parsley and feta cheese. Divide the couscous mixture evenly among the eggplants.

Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven. Bake them, uncovered, until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

Disclosure: This post is sponsored by Reynolds Kitchens. All opinions expressed are my own.

Categories: Healthy, Recipes, Side Dishes

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