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Vegetarian Stuffed Eggplant with Couscous and Feta
Vegetarian Stuffed Eggplant with Couscous and Feta

Vegetarian Stuffed Eggplant with Couscous and Feta
A hearty and flavorful stuffed eggplant dish with couscous and feta cheese.
Vegetarian Stuffed Eggplant with Couscous and Feta

Provides a balanced meal with carbohydrates, protein, and healthy fats to support recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 1
    item
     eggplant
  • 100
    g
     couscous
  • 50
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     cherry tomatoes
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegetarian Stuffed Eggplant with Couscous and Feta
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving a shell about 1 cm thick.
  3. Chop the eggplant flesh and set aside.
  4. Heat 1 tbsp of olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until soft.
  5. Add chopped eggplant flesh and cherry tomatoes to the pan. Cook for about 5 minutes.
  6. Prepare couscous according to package instructions.
  7. Mix cooked couscous with the sautéed vegetables, add lemon juice, salt, pepper, and chopped parsley.
  8. Stuff the eggplant shells with the couscous mixture.
  9. Place stuffed eggplants on a baking tray, drizzle with remaining olive oil.
  10. Bake in the oven for about 25 minutes until the eggplants are tender.
  11. Sprinkle crumbled feta cheese over the top before serving.
Nutrition Per Serving 500 g Per 100g
Energy 700 kcal 140 kcal
Protein 18 g 3.6 g
Fibre 12 g 2.4 g
Salt 2 g 0.4 g
Sugar 8 g 1.6 g
Carbohydrates 80 g 16.0 g
Fat 36 g 7.2 g
  • 1
    item
     eggplant
  • 100
    g
     couscous
  • 50
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     cherry tomatoes
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the eggplant in half lengthwise and scoop out the flesh, leaving a shell about 1 cm thick.

Chop the eggplant flesh and set aside.

Heat 1 tbsp of olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until soft.

Add chopped eggplant flesh and cherry tomatoes to the pan. Cook for about 5 minutes.

Prepare couscous according to package instructions.

Mix cooked couscous with the sautéed vegetables, add lemon juice, salt, pepper, and chopped parsley.

Stuff the eggplant shells with the couscous mixture.

Place stuffed eggplants on a baking tray, drizzle with remaining olive oil.

Bake in the oven for about 25 minutes until the eggplants are tender.

Sprinkle crumbled feta cheese over the top before serving.

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