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Couscous Stuffed Eggplant
Couscous Stuffed Eggplant
This vegetarian, dairy-free dish pairs excellently with Pita Bread and tzatziki. Infinitely customizable, use any combination of grains, proteins, seasonings, and vegetables you like.
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Yield: 4 servings
Cook Time: 35-40 Minutes
Ingredients
Ingredients
1 cup small (Moroccan) couscous2 cups water or vegetable stock
2 large eggplants
1 cup diced squash
1 cup diced red bell pepper
1 cup diced red onion
2 scallions, diced
2 tablespoons grapeseed oil, divided
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon coriander
2 tablespoons chopped fresh parsley, plus more for garnish
Salt and pepper
Preparation Method
- Preheat oven to 375°F Convection Steam Mode.
- In a small bowl, soak couscous with water or stock for at least 15 minutes.
- Trim ends of the eggplants and cut in half lengthwise; place cut-side up on parchment-lined enameled broiler pan. Lightly score the cut sides, creating 1-inch crosshatches. Rub cut sides with 1 tablespoon of grapeseed oil and season liberally with salt and pepper.
- Slide into oven at rack position “2.” Cook for 15–20 minutes, until tender but not mushy.
- Remove from oven and cool slightly, then scoop out the centers of the eggplant and chop into small pieces.
- Reduce oven temperature to 300°F.
- In a medium sauté pan, heat remaining 1 tablespoon of oil over medium-high heat; add diced vegetables. Cook until translucent and softened, about 2–3 minutes. Season with salt and pepper and cool slightly.
- Drain couscous and place in a mixing bowl; add cooked vegetables, chopped eggplant, spices, and parsley; mix well. Scoop mixture into hollowed eggplant halves, lightly packing to ensure even cooking.
- Place filled eggplant halves into oven. Insert the temperature probe into the largest half; set the probe alert temperature to 165°F. Cook until probe temperature is reached, about 17 minutes.
- Turn oven off; let eggplant rest in the oven for 5 minutes. Remove and serve immediately. Optionally, top with additional parsley.