Mediterranean-Style Stuffed Eggplant

Name: Mediterranean-Style Stuffed Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 411 grams Italian-style stewed tomatoes, undrained; 1 teaspoons dried marjoram; 2 smalls eggplants; 237 milliliters ounces (about crumbled feta cheese with black peppercorns; 0 teaspoons ground allspice; 237 milliliters water; 355 milliliters uncooked whole wheat couscous

Mediterranean-Style Stuffed Eggplant might be just the side dish you are searching for. Watching your figure? This vegetarian recipe has 520 calories, 22g of protein, and 10g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up ground allspice, feta cheese, couscous, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Prick each eggplant several times with a fork.

Ingredients you will need

Eggplant

Place eggplant on a baking sheet, and bake at 350 for 20 minutes. Cool.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Oven

Cut each eggplant in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; set shells and pulp aside.

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Eggplant

Pasta Shells

Combine tomato and next 4 ingredients in a medium saucepan; bring to a boil, and stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in eggplant pulp.

Ingredients you will need

Couscous

Eggplant

Tomato

Equipment you will use

Sauce Pan

Spoon couscous mixture evenly into eggplant shells; place in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cheese. Cover and bake at 350 for 25 minutes or until thoroughly heated.

Ingredients you will need

Cooking Spray