Stuffed Eggplant with Couscous, Roasted Red Peppers, and Goat Cheese

Whole wheat couscous cooks just as quickly as the white flour variety (it is a pasta, not a whole grain) and is easy to find in most supermarkets. After you’ve made this recipe as written, consider trying it with different veggies (sautéed mushrooms, onions, or zucchini), cheeses (feta or fresh mozzarella), and nuts.

PREP TIME: 15 MINUTES / TOTAL TIME: 1 HOUR 15 MINUTES / SERVINGS: 4







Ingredients
2 medium eggplant (about 1¼ pounds each), halved lengthwise
3⁄4 cup whole wheat couscous
1 jar (16 ounces) roasted red bell peppers, drained and chopped (about 13⁄4 cups)
½ cup walnuts, toasted and chopped
1 teaspoon ground cumin Juice of 1 lemon (about 3 tablespoons)
1⁄3 cup plus 2 tablespoons chopped fresh mint, parsley, or basil
2 ounces goat cheese, crumbled (about ½ cup)

1 HEAT the oven to 425°F. Coat a baking sheet with cooking spray. Place the eggplant on the baking sheet flesh side down. Roast until the flesh is browned and yields when pressed and the skin starts to wrinkle (do not roast until the skin collapses), 35 to 40 minutes. Reduce the oven temperature to 350°F.

2 SCOOP the flesh into a large bowl when the eggplant is cool enough to handle, leaving some flesh attached to the skin to maintain its shape. Place the shells back on the same baking sheet skin side down.

3 BRING 1 cup water to a boil in a small saucepan. Stir in the couscous and ¼ teaspoon salt. When the water returns to a boil, cover and remove from the heat. Let stand 10 minutes. Add to the bowl with the eggplant flesh. Add the bell pepper, walnuts, cumin, lemon juice, and 1⁄3 cup of the mint. Stir to combine. Season to taste with salt and freshly ground black pepper.

4 SPOON the couscous mixture evenly into the eggplant skin and top with the goat cheese. Roast until the cheese is lightly browned and the couscous mixture is heated through, 17 to 20 minutes. Sprinkle with the remaining herbs and serve.

NUTRITION (per serving: 1 stuffed eggplant half) 290 calories, 10 g protein, 39 g carbs, 13 g fat, 3 g saturated fat, 113 mg sodium