Couscous Stuffed Eggplant

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Couscous Stuffed Eggplant

 

Serves 6

You can make this recipe four to six hours ahead, and

reheat before serving.

 

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 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

eigths

 

1. Heat oven to 400°. 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.

 

2. Cut 3 eggplant in half lengthwise, and place the

6 halves cut sides 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.

 

3. 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.

 

4. 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.

 

5. 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.

 

Per serving: 222 calories, 8 g fat, 3 mg

cholesterol, 35 g carbohydrate, 379 mg sodium, 6 g

protein, 5 g dietary fiber.

 

 

 

 

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