We've had this dish on several occasions, and it's always a hit with both of us. The red pepper and apple add some nice sweet notes to the couscous stuffing, and the feta gives the whole dish a nice salty kick. Oh, and don't skip the sherry vinegar. It adds an little bit of acidity that the dish needs in order to come alive. All of this and pine nuts, too -- it's becoming our new weeknight staple!
I eat mine skin and all while A. scoops each bite from the eggplant skin. There is no right or wrong way to eat this Mediterranean-inspired dish. It's a good thing to make for the family or bring to a dinner party with friends.
Couscous and Feta Stuffed Eggplant
tuff the eggplants. Gently press the couscous mixture into the eggplant until a mound of filling is firmly packed into the baked eggplant. Place onto a
parchment-lined baking sheet. Repeat until all filling has been used. If you have a little extra, just bake it in an oven-proof dish as a pre-meal snack.