1 1/2 cups chicken broth
1 cups couscous
Zest and juice of one large lemon
4 small size eggplant (about 8 ounces each)
1 small onion, peeled
2 cloves garlic, peeled
2 tablespoons minced parsley
3 tablespoons Filippo Berio olive oil plus extra for the pan
1 teaspoon dried red pepper flakes (optional)
2 tablespoons tomato paste (Mutti brand suggested)
1 cup grated aged Pecorino cheese
Bring the broth to a boil in a medium size saucepan. Stir in the couscous, turn off the heat and cover. Allow the couscous to absorb all the broth, then stir in the zest and lemon juice. The couscous should be fluffy and cooked.
Transfer the couscous to a medium size bowl and set aside.
Trim the eggplant stems and discard it. Cut the eggplant in half lengthwise.
With a knife score the eggplant and carefully remove the pieces, leaving at least a 1/4 inch thick wall and base. Chop the pieces and set aside. Set the shells in a lightly oiled baking dish. Set aside.
On a cutting board chop the onion, garlic and parsley together.
Pour the oil into a medium size sauté pan and cook the onion mixture for a couple of minutes. Add the red pepper flakes and tomato paste and continue cooking for a minute or two. Add the eggplant and coat in the onion mixture. If the pan seems dry, add a little more oil.
Cover the pan, lower the heat to medium and cook the mixture just until the eggplant begins to soften.
Preheat the oven to 350°F.
Transfer the eggplant mixture to the bowl with the couscous and combine the ingredients well. Add salt and pepper to taste.
Pack the mixture into the eggplant halves. Divide and sprinkle the cheese over the tops of each half and drizzle the tops with a little olive oil.
Cover with aluminum foil and bake just until the mixture is heated through, about 10 minutes.
This recipe is featured on show 2201 – Eggplant - Melanzane.
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