Eggplant has caught my attention recently... maybe it is because I keep seeing cute, small eggplant in the supermarket (including a white eggplant...I wonder if it actually tastes good?). I have never cooked with these smaller eggplant so I decided that it would be worth trying to find a recipe. Luckily, my Whole Foods iPhone app led me to a eggplant stuffed with couscous recipe. I simplified the recipe and changed some ingredients based on what I already had in my fridge.
I can see this dish being prepared for a side dish or even as a light meal. With more protein, such as lentil, tofu, or ground beef, I think that it can be filling enough to serve as a main course.
Adapted from Whole Foods
Makes 2-4 portions
3 cloves garlic
4 small eggplants
1 medium yellow onion, diced
1 red bell pepper, cored and diced
3/4 cups of uncooked couscous
1 1/2 teaspoon salt
1 1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 cup of cottage cheese
1/4 cup chopped parsley
Preheat the oven to 400° F.
1. Bake the 3 cloves of garlic in an oven for about 20-25 minutes, until soft. When finished squeeze the softened garlic from the cloves.
2. Cut the tops off of each eggplant and then cut it in half. Use a knife to make several slices in the flesh of the eggplant. Be careful not to cut too deep or you will pierce the skin. Use a spoon to remove the majority of the eggplant flesh. Set the eggplant shells aside.
This can be done simultaneously to save time:
3. Dice the eggplant flesh that has just been removed. Heat olive oil in a sauce pan and add the diced onion. Cook until the onion is soft. Then add the pepper, eggplant flesh, 2 tablespoons of water, salt, paprika, and pepper. Cover and cook on low heat for about 15 minutes until the eggplant has softened.
4. Heat olive oil in a pot. Pour the uncooked couscous and let brown for about 3-4 minutes. Add 1 1/2 cups of water and then cook for 10-15 minutes.
5. Combine the cooked couscous, eggplant mixture, cottage cheese, parsley, and softened garlic together and mix.
6. Scoop the mixture into each eggplant half.
7. Cover the tray of eggplants with aluminum foil and cook for 20-25 minutes, then remove the foil and cook for another 20 minutes, until the tops are brown and the eggplant shell is softened.