Stuffed eggplant with couscous
A delicious vegetarian main course of stuffed eggplant with couscous, feta, and pine nuts. It also makes a great side dish for a large group. The nutmeg really completes the dish!
Preparation
Preheat the oven to 180°C.
Halve the eggplants and prick them all over with a fork. Drizzle the eggplants with 2 tablespoons of olive oil, place them on a baking sheet lined with baking paper, and bake in a preheated oven for about 20 minutes. (Tip: leave the oven on, as the eggplants will need to be returned to the oven later.)
Meanwhile, finely chop the red onion and garlic. Dice the tomatoes. Crumble the feta. Prepare the couscous according to the package directions.
Scoop out the baked eggplant with a spoon. Sprinkle the hollowed-out eggplant with salt to taste and grate ¼ of the Verstegen nutmeg over it. Finely chop the eggplant flesh.
Heat 2 tablespoons of olive oil in a skillet and sauté the onion and garlic. Add the eggplant flesh, tomato, raisins, and sieved tomatoes and cook for 5 minutes. Add the couscous and season with salt and the remaining ¼ of the Verstegen nutmeg.
Fill the hollowed-out eggplants with the filling and sprinkle with crumbled feta and pine nuts. Bake for another 5 minutes. Garnish with fresh cilantro and the zest of 1 lime to taste.
Ingredients
- 3 aubergines
- 100 g couscous
- 1 rode ui
- 1 teen knoflook
- 50 g rozijnen
- 2 tomaten
- 150 ml gezeefde tomaten (pak)
- 100 g feta
- 30 g pijnboompitten
- ½ Verstegen nootmuskaat
- Zout, naar smaak
- 4 el olijfolie
- 15 g verse koriander, ter garnering
- Rasp van 1 limoen, ter garnering
Products used in this recipe
€1,89