Pomegranate and couscous stuffed eggplant

Pomegranate and couscous stuffed eggplant

47 ratings

Difficulty

Easy 👌
15
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2
eggplants
1
onion
1
lime (juice)
70 g
pomegranate seeds
4 tbsp
olive oil
1 tsp
cumin
130 ml
water
130 g
couscous
1 clove
garlic (crushed)
10 g
fresh cilantro
75 g
feta cheese
¼ tsp
salt
¼ tsp
pepper
Metric
Imperial
  • 2  eggplants
  • 1  onion
  • 1  lime (juice)
  • 70 g pomegranate seeds
  • 4 tbsp olive oil
  • 1 tsp cumin
  • 130 ml water
  • 130 g couscous
  • 1 clove garlic (crushed)
  • 10 g fresh cilantro
  • 75 g feta cheese
  • ¼ tsp salt
  • ¼ tsp pepper

Utensils

  • baking tray
  • spoon
  • oven
  • small frying pan
  • cutting board
  • knife

Nutrition per serving

Cal
392
Protein
10g
Fat
20g
Carb
47g

A taste of Morocco.

This stuffed eggplant might not be the quickest recipe you have ever seen, but it’s worth the wait! It’s very important that an eggplant is cooked well, as raw eggplant contains solanine, which can cause stomach and intestinal problems. So make sure you leave the eggplant in the oven as suggested. But don’t let it scare you. This stuffed eggplant is a healthy, vegetarian dinner that’s perfectly suitable for a number of occasions. The couscous makes it a light dish and the pomegranate seeds add a sweet and fresh touch.