Créé avec l’IA
Stuffed Eggplant
55 min 219 kcal par portion Moyen
Ingrédients
4 Portions
- eggplants2 large
- cooked couscous1 cup
- chickpeas1 cup
- diced tomatoes1 cup
- feta cheese0,5 cup
- olive oil1 tablespoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 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
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
In a skillet, heat the olive oil over medium heat. Add the chopped eggplant flesh and cook until tender.
- 5
In a large bowl, combine the cooked couscous, chickpeas, diced tomatoes, cooked eggplant flesh, and half of the feta cheese. Mix well.
- 6
Remove the eggplant shells from the oven and fill them with the couscous mixture.
- 7
Sprinkle the remaining feta cheese on top of the stuffed eggplants.
- 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
