A delightful dish featuring roasted eggplants filled with a flavorful herbed couscous, enhanced by the richness of feta and the sweetness of pomegranate.
Ingredients
2 pieces eggplants
2 tablespoons olive oil
2 cloves minced garlic
1 cup Israeli couscous
1 teaspoon allspice
2 pieces bay leaves
1 piece cinnamon stick
1.5 cups chicken broth
0.5 teaspoon salt
1/4 cup chopped parsley
1 cup crumbled feta cheese
1/4 cup pomegranate seeds
Method
Begin by preheating your oven to 400°F (200°C). Slice the eggplants in half lengthwise and wrap each half in aluminum foil. Arrange them on a baking tray and roast for around 30 minutes until they become soft.
After roasting, carefully unwrap the eggplants and scoop out the flesh, ensuring to leave a 1/2-inch edge. Chop the scooped-out eggplant and keep it aside for later use.
In a medium-sized saucepan over medium-low heat, pour in some olive oil and add minced garlic, sautéing for about a minute. Next, stir in the Israeli couscous along with allspice, bay leaves, and a cinnamon stick, continuing to stir for another 2 minutes.
Add chicken broth and season with 1/2 teaspoon of salt. Bring this mixture to a boil, then lower the heat to a simmer. Cover and let it cook for 10 to 12 minutes until the couscous absorbs the liquid and becomes tender. Don't forget to discard the bay leaves and cinnamon stick afterwards.
Fold in the reserved eggplant, chopped parsley, and crumbled feta cheese into the couscous mixture. Generously fill the hollowed-out eggplants with this tasty filling.
Return the stuffed eggplants to the baking sheet and bake them uncovered for about 5 minutes until everything is heated through. Once out of the oven, top with pomegranate seeds and serve while hot.
