Mediterranean Stuffed Eggplants with Pearl Couscous, Spinach and Feta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut the eggplants lengthwise and score the flesh in a diamond pattern without piercing the skin. Brush the halves with 1 tablespoon (15 ml) olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. 2

   Place the eggplants flesh-side up on a baking tray and roast for 30 minutes at 220 °C / 425 °F, until tender and lightly browned around the edges.

3. 3

   Meanwhile, cook the pearl couscous. Bring the water or vegetable broth to a boil in a saucepan, add the pearl couscous and a pinch of salt, reduce the heat, cover, and cook for 10 minutes. Remove from the heat and let rest for 5 minutes; then fluff with a fork.

4. 4

   When the eggplants are ready, let them cool for 5 minutes. Carefully scoop out some of the flesh with a spoon, leaving about a 1 cm border so they hold their shape. Chop the scooped flesh.

5. 5

   Heat the remaining 2 tablespoons (30 ml) olive oil in a large skillet over medium heat. Sauté the red onion for 4 minutes, add the garlic, and cook for 1 minute more.

6. 6

   Add the chopped eggplant flesh, cherry tomatoes, dried oregano, the remaining salt, and the remaining black pepper. Cook for 5 minutes, stirring, until the tomatoes soften.

7. 7

   Stir in the fresh spinach and cook for 1 to 2 minutes until wilted. Add the kalamata olives, cooked pearl couscous, lemon zest, lemon juice, half of the feta cheese, fresh parsley, fresh mint, and pine nuts. Mix well and adjust seasoning if needed.

8. 8

   Fill the eggplant halves with the mixture, pressing gently so they are nicely packed. Sprinkle the remaining feta cheese on top.

9. 9

   Return to the oven and bake 10 minutes more at 200 °C / 400 °F, until the filling is hot and the feta is just starting to color. Serve warm or slightly warm.