Pomegranate and couscous stuffed eggplant

Based on 73 ratings

Team

Editors at Kitchen Stories

Difficulty

Easy 👌
15
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
eggplants
onion
lime (juice)
70 g pomegranate seeds
4 tbsp olive oil
1 tsp cumin
130 ml water
130 g couscous
1 clove garlic (crushed)
10 g fresh cilantro
75 g feta cheese
¼ tsp salt
¼ tsp pepper
Metric
Imperial

Nutrition per serving

Cal
392
Protein
10 g
Fat
20 g
Carb
47 g
  • A taste of Morocco.

    This stuffed eggplant might not be the quickest recipe you have ever seen, but it’s worth the wait! It’s very important that an eggplant is cooked well, as raw eggplant contains solanine, which can cause stomach and intestinal problems. So make sure you leave the eggplant in the oven as suggested. But don’t let it scare you. This stuffed eggplant is a healthy, vegetarian dinner that’s perfectly suitable for a number of occasions. The couscous makes it a light dish and the pomegranate seeds add a sweet and fresh touch.