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Stuffed Eggplants with Pearl Couscous

Public
Course: Main course
Preparation time: 0 minutes
Cooking time: 60 minutes
Energy: 496 kcal / serving

Instructions

  • 1.   Preheat the oven to 180°C (350°F). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Rub each half with 1 tbsp of olive oil to penetrate the cuts. Place them in a baking dish. Sprinkle with salt, smoked paprika, and chili flakes, to taste. Roast for 40 minutes.
  • 2.   Meanwhile, cook the pearl couscous according to the package instructions. Transfer it to a bowl and mix it with 2 tbsp of olive oil. Let it cool slightly. Add the finely grated lemon zest and juice, drained and sliced artichokes, 1 tsp of smoked paprika, chopped chives, and other roughly chopped herbs.
  • 3.   Scoop out the flesh of the eggplant halves with a spoon. Roughly chop the flesh and add it to the couscous. Adjust the seasoning. Stuff the eggplant halves with the couscous.
  • 4.   Cut the Berloumi into cubes, mix them with 1 tbsp of olive oil, and quickly brown them over high heat in a skillet. Arrange them on the eggplants and garnish with fresh herbs if you have any left. Serve immediately so that the cheese is nice and soft.

Ingredients for servings

  • 2 large eggplant
  • 1 lemon
  • ½ bunch of fresh basil
  • ½ bunch of fresh coriander
  • ½ bunch of chives
  • 250 g of pearl couscous
  • 250 g of berloumi
  • 7 tablespoon of olive oil
  • 2 teaspoon of smoked paprika
  • ½ bunch of fresh mint
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    496 kcal
    25 %
  • Fat
    25,27 g
    36 %
  • of which saturated
    3,91 g
    20 %
  • Carbohydrates
    50,05 g
    19 %
  • of which sugar
    6,13 g
    7 %
  • Protein
    10,02 g
    20 %
  • Fibers
    8,13 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference