Marija of Palachinka presents this beautiful and exquisite Couscous Stuffed Eggplants recipe, which she has adapted from Lisa Kulinarske Tajne. The stuffed eggplants look delicious and really good. What a beautiful and colorful healthy dish.
Here is the ingredients and how to make Couscous Stuffed Eggplants.
1/4 l water
200 g precooked couscous
2 cloves garlic
1 yellow bell pepper
1 red bell pepper
ground black pepper
2 Tbsp Vegeta seasoning
1/2 tsp dried thyme
Grana Padano cheese
Cook the couscous: Pour water in a large saucepan, add 1 Tbsp olive oil, 1/2 tsp of salt and bring to boil. Remove from heat. Stir and pour in couscous. Allow to swell for 2 minutes. Ad 2-3 tsp of olive oil and heat again on very low heat again for 3 minutes while stirring with a fork to separate the grains.
Stuffing: Cut the eggplants in halves and scoop out pulp. Season with salt and pepper. Dice pulp, onion, garlic and bell peppers. Heat 1 Tbsp oil and saute onion and garlic for a few minutes. Add 100 g eggplant pulp, saute some more, and then add bell peppers. Remove from heat after 5 minutes. Mix with couscous, Vegeta and roughly chopped basil.
The eggplants: Preheat oven on 200°C. Bake eggplants for about 10-15 minutes. Take them out of the oven and fill with stuffing. Grate cheese on top. Return into the oven and bake for about 30 more minutes.
This couscous stuffed eggplant recipe is presented by Palachinka blog.