Wednesday, May 1, 2013

Stuffed Eggplant

I can't believe I went a whole week without blogging, sorry guys!  I have at last made something that I deemed blog-worthy.

Eggplant stuffed with couscous, tomatoes, and feta.

I used a melon baller to scoop out most of the insides of the eggplant.  The scooped out halves went into the oven for about 15 minutes to soften up.

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The eggplant innards got sauteed with tomatoes, garlic, and olive oil.

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I cooked up some plain couscous to mix in with the vegetables.

Once the eggplants were stuffed I cooked them for 15 more minutes with feta cheese on top.

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MmmmMmmm. Simple, easy, fast, just the way I like it.

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