Stuffed eggplant is a very popular Mediterranean dish
Ingredients
2 large eggplants of the same size
1⁄2 cup olive oil
3⁄4 cup couscous
1⁄2 cup raisins
1⁄4 cup white wine vinegar
1⁄2 onion
2 cloves of garlic
2 tablespoons pistachios
1⁄2 cup pomegranate seeds
2 tablespoons parsley
Salt
Black or red pepper, e.g. Kampot Noir or light Kampot Rouge
Greek yogurt to taste
Preparation: Stuffed Eggplant
Preheat the oven to 200°C. Halve the eggplants. Carefully scoop out the flesh from the eggplant. Brush with half of the olive oil and sprinkle with salt and pepper. Roast the eggplants on a sheet tray in the oven for about 30 minutes or until tender.
While the eggplant is softening, make the couscous. Pour 1 cup boiling water over the dried couscous in a large bowl and cover for 15 minutes. Fluff with a fork and keep warm.
Mix raisins and white wine vinegar in a small bowl. Set aside.
Roughly dice the removed eggplant flesh. In a large skillet over medium heat, add the remaining olive oil and the eggplant. Sauté the eggplant until soft. Add the onions and sauté until translucent, another 2 to 4 minutes. Add the garlic and sauté for a few more minutes.
Place the eggplant mixture in a large bowl along with the couscous, pistachios, pomegranate seeds, raisins, parsley and a pinch of salt and plenty of freshly ground pepper.
