Ingredients and Weight:
- 2 medium eggplants (about 1 lb)
- 1 cup Israeli couscous
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped walnuts
- 1 egg, beaten
- 1/2 cup marinara sauce
- 1/4 cup grated mozzarella cheese
Preparation Time:
20 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut eggplants in half lengthwise and scoop out the flesh, leaving about 1/2-inch thick shell.
- In a large skillet, saute onion, bell pepper, and 1/2 of the parsley until softened.
- Stir in couscous, marinara sauce, and walnuts. Cook according to package directions.
- Remove from heat and cool slightly. Stir in Parmesan cheese, egg, and remaining parsley.
- Spoon couscous mixture into eggplant shells and cover with mozzarella cheese.
- Bake for 45-60 minutes, or until eggplants are tender and cheese is melted and bubbly.
Nutritional Information:
Serving (1/2 eggplant):
- Calories: 250
- Fat: 10g
- Protein: 15g
- Carbohydrates: 30g
- Fiber: 5g
- Sodium: 300mg
Dish Characteristics:
- Vegetarian
- Flavorful and aromatic
- Filling and satisfying
- Can be served as a main course or appetizer
User Comments:
- "Delicious and unique dish. The combination of flavors is fantastic."
- "The eggplant was perfectly cooked and the couscous filling was flavorful and chewy."
- "I loved the crunchy walnuts and the melted mozzarella cheese."
Special Precautions and Tips:
- Choose eggplants that are firm and free of bruises.
- Use a large spoon to scoop out the eggplant flesh, being careful not to tear the shell.
- Taste the couscous mixture before baking and adjust seasonings as needed.
- Let the stuffed eggplants cool slightly before serving to prevent burning.
