Little Green Planet

🍽️ Brand New Food Recipe: Stuffed Eggplant Boats with Spiced Couscous
A hearty, colorful dish that’s vegetarian-friendly and packed with flavor—perfect for a weeknight dinner or a special gathering.

🧄 Ingredients
2 medium eggplants, halved lengthwise

1 cup couscous

1 small onion, finely chopped

2 cloves garlic, minced

1 tomato, diced

1/4 cup raisins

1/4 cup chickpeas (optional)

1/2 tsp cumin

1/4 tsp cinnamon

Salt & pepper to taste

Olive oil

Fresh parsley for garnish

🔥 Instructions
Preheat oven to 375°F (190°C).

Scoop out the centers of the eggplant halves, leaving about 1/2-inch shell. Dice the scooped flesh and set aside.

Brush the eggplant shells with olive oil, season with salt, and roast for 20 minutes until tender.

In a pan, sauté onions and garlic in olive oil. Add the diced eggplant flesh, tomato, raisins, chickpeas, cumin, cinnamon, salt, and pepper. Cook until soft.

In a bowl, prepare couscous with boiling water, then fluff and mix with the sautéed mixture.

Stuff the roasted eggplant shells with the couscous mix and return to oven for 10 more minutes.

Garnish with parsley before serving.

✨ Bonus Tip: Add a dollop of Greek yogurt or a drizzle of tahini sauce on top for an extra flavor punch!