Pomegranate and couscous stuffed eggplant

Name: Pomegranate and couscous stuffed eggplant
Prep time: 15 min
Cook time: 35 min
Total time: 15 min
Yield: 4
Cuisine: middle eastern
Ingredients: 2 eggplants; 1 onion; 1 lime (juice); 2.5 oz pomegranate seeds; 4 tbsp olive oil; 1 tsp cumin; 0.75 cup water; 0.75 cup couscous; 1 clove garlic (crushed); 0.5 oz fresh cilantro; 2.6 oz feta cheese; 0.25 tsp salt; 0.25 tsp pepper

Based on 84 ratings

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Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

15 min

Baking

35 min

Resting

0 min

Ingredients

2Servings

MetricImperial

eggplants

onion

lime (juice)

35 g

pomegranate seeds

2 tbsp

olive oil

½ tsp

cumin

65 ml

water

65 g

couscous

½ clove

garlic (crushed)

5 g

fresh cilantro

37½ g

feta cheese

⅛ tsp

salt

⅛ tsp

pepper

Nutrition per serving

Cal392

Fat20 g

Protein10 g

Carb47 g

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.
Enjoy your meal!