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Delicious and Nutritious Stuffed Eggplants - A flavor combination to remember

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(Photo by Mariana Medvedeva)

The eggplant is baked until tender, then stuffed with a flavorful mixture of couscous and onions. It is topped with a creamy yogurt sauce and crunchy walnuts, and served with sliced tomatoes and red onion on the side. This dish is a great way to incorporate more vegetables into your diet and can be easily customized to suit your taste preferences. Whether you are a vegetarian or simply looking for a tasty and satisfying meal, this stuffed eggplant recipe is sure to become a new favorite.

This stuffed eggplant recipe is a delicious and healthy vegetarian option that is perfect for a weeknight dinner. 

Ingredients

  • 1 large eggplant
  • 1 cup couscous
  • 1 small onion, finely chopped
  • 1 cup water
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup plain white yogurt
  • 1/2 cup chopped walnuts
  • Chopped parsley or cilantro for garnish (optional)
  • 1 cup sliced tomatoes
  • 1 small red onion, thinly sliced

Instructions

  1. Preheat the oven to 350°F (180°C).

  2. Cut the eggplant in half lengthwise. Using a spoon, scoop out the flesh, leaving a 1/2-inch border around the edges. Chop the eggplant flesh and set aside.

  3. Place the couscous in a medium bowl and add the water. Cover and set aside for 5 minutes, or until the water is absorbed.

  4. In a small pan, heat the olive oil over medium heat. Add the onion and cook until it is softened and translucent, about 5 minutes.

  5. Add the chopped eggplant flesh to the pan and cook for an additional 5 minutes, or until the eggplant is tender.

  6. Stir the couscous into the eggplant mixture and season with salt and pepper to taste.

  7. Stuff the couscous mixture into the eggplant halves and place them in a baking dish. Bake for 20 minutes, or until the eggplants are tender.

  8. Meanwhile, in a small bowl, stir together the yogurt, walnuts, and parsley or cilantro (if using).

  9. To serve, place the stuffed eggplants on a plate and top with the yogurt mixture. Serve with sliced tomatoes and red onion on the side. Enjoy!

This recipe for stuffed eggplant with couscous and onion is designed to serve 2 people as a main course, or 4 people as a side dish. If you are serving a larger group, you can easily double or triple the recipe to feed more people. You can also customize the portion sizes to suit your needs and appetite. Simply adjust the ingredient amounts as needed and bake the stuffed eggplants for a longer period of time if you are making a larger batch.

I hope you enjoy this recipe for stuffed eggplant with couscous and onion. This dish is a delicious and healthy option that is perfect for a weeknight dinner. The combination of flavors and textures is truly amazing, and the added bonus of all the nutrients from the eggplant and other vegetables makes this a guilt-free indulgence. Whether you serve this dish as a main course or as a side dish, it is sure to be a hit with your family and friends. Enjoy!

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