Eggplant Stuffed with Cous Cous

We are happy to be launching a new video series of heart healthy recipes called: "#EatHealthy with DocMoyo.com" When? - RIGHT NOW. Jump in with this delicious meal of EGGPLANT STUFFED WITH COUS COUS. Check out the video above and the recipe below. Remember cooking is an art! Feel free to use more, less or substitute the below ingredients as you try different flavors. Have fun, #LiveHeartHealthy and Bon Appetit. - DocMoyo

INGREDIENTS

2 Eggplants (if using smaller Italian Eggplants can use 4)

1 Packet of Cous Cous

2 Tomatoes - Diced

4 Cloves of Garlic - Diced

1/2 Onion - Diced

1 Cup of Parsley - Chopped

1 Teaspoon of Oregano

1/2 Teaspoon of Cinnamon

1/2 Teaspoon of Red Cayenne Pepper

1/2 Teaspoon of Pepper

2 Teaspoons of Olive Oil

Pine Nuts

Red Wine Vinegar

2 Oz. Pecorino Romano Cheese (Grated)

START WITH THE EGGPLANT

0. Preheat oven to 400 F. Place baking tray with parchment paper on middle rack. 

1. Wash and Dry Eggplants. Cut in half. Score the inner surface of the Eggplant by making criss crossing incisions about an inch deep. Mix 2 teaspoons of Olive Oil with 1/2 Teaspoon of Pepper. Spread the Olive Oil + Pepper mix over the scored surface of the Eggplant.

2. Remove preheated tray from oven. Place Eggplants scored surface down on baking tray. Place on middle rack and let roast for about 30-40 minutes. Check on Eggplants as they cook so you don't over cook them. 

PREP THE STUFFING: While the Eggplant is cooking.

1. Dice the onion (1/2), garlic (4 cloves), tomatoes (2) and parsley (1 cup). Keep separately  

2. Measure out Oregano, Cinnamon, Cayenne pepper and Red Wine Vinegar. Keep separately.

COOK THE COUS COUS: This is a good time to check the Eggplant!

How you approach cooking the Cous Cous will depend on whether you buy pre-packaged or flavored Cous Cous or the grain itself. We used a roasted garlic and onion Cous Cous from our local grocery store. HEART HEALTHY TIP: If opting for pre-packaged Check the food labels to pick the one lowest in SODIUM (Salt)

1. In a sauce pan or pot heat 1.5 cups of water + 2 teaspoons of Olive Oil + spice packet contents (included with flavored Cous Cous). Bring to a Boil. 

2. Once boiling, remove pan from heat and add Cous Cous. Stirring to mix and making sure all is covered. You can cover the pan or pot and let sit, off of heat for at least 5 minutes. 

COOK THE VEGGIES. You can start cooking the veggies as the water for the Cous Cous is boiling. 

1. In a skillet or pan, heat 2 teaspoons of Olive Oil on medium high heat. 

2. Add Garlic and Onion. Letting simmer till brown and onion softens. Add black pepper as needed. 

3. Add Pine nuts and cook till slightly brown. Approx 2 minutes

4.  Add diced tomatoes and parsley. Mix in remaining spices - Oregano, Cinnamon, Red Cayenne Pepper and Red Wine Vinegar as you  stir veggies to mix flavors and cook. Approx 3 minutes. 

MIX the Cous Cous into the pan of spiced veggies, stirring to mix together and create a delicious aromatic stuffing. Cover stuffing with most of the Pecarino Romano cheese and mix in. Save a little for later. About now the Eggplant should be near finished. Remove tray from oven. Flip Eggplant over exposing the scored surface. Using two forks separate the flesh of the Eggplant down the middle creating room for the stuffing. Can place remaining cheese in this area and then scoop Cous Cous and Veggie stuffing into the Eggplant. Garnish with fresh, uncooked tomatoes and parsley for a burst of flavor. 

Bon Appetit.