Meatless Monday

Baked Eggplant with Couscous and Feta

Ingredients

2 small eggplants (about 1 1/2 lb. total), halved lengthwise

1/4 cup olive oil $

1 clove garlic, minced

Salt

3/4 cup whole-wheat couscous

1/4 cup finely chopped fresh mint

1 teaspoon grated lemon zest $

1 tablespoon lemon juice $

2 ounces crumbled feta (about 1/2 cup) $

Preparation

1. Preheat oven to 400ºF. Line a baking sheet with heavy-duty foil. Place eggplants on sheet, cut sides up. Combine 2 Tbsp. oil and garlic; brush over eggplants. Sprinkle with salt. Bake until golden and tender, about 30 minutes, depending on size.

2. Bring 1 cup water to a boil in a medium saucepan. Add couscous, cover, and turn off heat. Let stand 5 minutes. Fluff with a fork, then stir in mint, lemon zest and juice; fluff again. Season with salt.

3. Scoop eggplant flesh from skins, leaving about 1/2 inch behind. Chop flesh and toss with couscous mixture and remaining 2 Tbsp. oil. Season with salt.

4. Set oven rack about 3 inches from heating element and preheat broiler to high. Pile couscous mixture in eggplant shells, sprinkle with feta and broil until cheese begins to brown, 1 to 1 1/2 minutes.