Stuffed eggplants with couscous
Description
The dish is prepared without unnecessary complications. Stuffed eggplants with couscous can be made for any menu. Simply exclude cheese from the recipe, and you have a fasting dish; or add any meat mince to the filling, and even avid meat-lovers will appreciate this recipe. There's plenty of room for creativity here—feel free to experiment with the filling and enjoy a new, interesting flavor each time. Try it. The dish is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplants. Cut them in half lengthwise, removing the stems, and make deep crosswise cuts without cutting through the skin. Place the eggplants cut-side down on a preheated pan with oil and fry until tender.
- 3
Step 3
Prepare the couscous according to the instructions on the package.
- 4
Step 4
Cut the flesh out of the eggplants to form boats. Chop the flesh finely with a knife and transfer to a deep bowl.
- 5
Step 5
Add the couscous.
- 6
Step 6
Blanch the tomatoes with boiling water to remove the skin, then cut the flesh into small cubes. Wash the pepper, remove the seed core, and cut into cubes. Finely chop the garlic using any convenient method.
- 7
Step 7
Season the filling with salt and pepper to taste and mix well.
- 8
Step 8
Salt the eggplant halves (you can additionally coat the eggplant "boats" with sour cream or mayonnaise) and fill them with the stuffing. Place the eggplants into a greased baking dish.
- 9
Step 9
Sprinkle the eggplants with grated cheese and bake in the oven at 180-200 degrees for about 20 minutes.
- 10
Step 10
Stuffed eggplants with couscous are ready.