Stuffed Eggplant

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the scooped-out flesh and set aside.

3. 3

   Place the eggplant shells on a baking sheet, brush them with olive oil, and bake for about 15 minutes until they start to soften.

4. 4

   In a skillet, heat the olive oil over medium heat. Add the chopped eggplant flesh and cook until tender.

5. 5

   In a large bowl, combine the cooked couscous, chickpeas, diced tomatoes, cooked eggplant flesh, and half of the feta cheese. Mix well.

6. 6

   Remove the eggplant shells from the oven and fill them with the couscous mixture.

7. 7

   Sprinkle the remaining feta cheese on top of the stuffed eggplants.

8. 8

   Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the cheese is melted and the tops are golden brown.

9. 9

   Serve warm and enjoy your delicious stuffed eggplants.