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Home | Recipes | Feta-Stuffed Eggplant over Red Pepper-Herb Couscous
Main Dish

Feta-Stuffed Eggplant over Red Pepper-Herb Couscous

A medley of Mediterranean flavors.

  • Sysco Culinary Team
  • Houston, TX
  • Servings

    4

Email article

Block & Barrel Imperial Spreadable Feta (Habanero Pepper) from Sysco’s Cutting Edge Solutions innovation platform makes applications like this one fast and easy. Add more Mediterranean pizzazz to your plate.

Ingredients

Feta-Stuffed Eggplant

Red Pepper-Herb Couscous

For Serving

Directions

For the Feta-Stuffed Eggplant

  1. Whisk oil, lemon juice, and salt in a bowl; brush over cut sides of eggplant.
  2. Sear eggplant, cut side down, in a sauté pan over medium-high heat until lightly charred, about 3 minutes.
  3. Place eggplant cut side up on a sheet tray and fill with spreadable feta.
  4. Refrigerate in an airtight container up to 4 days.

For the Red Pepper-Herb Couscous

  1. Prepare couscous as label directs; toss with bell pepper and parsley. Keep warm in a steam table for service.

For Serving

  1. Bake eggplant on a sheet tray at 475°F until very tender and golden brown, about 20 minutes.
  2. Heat a portion of oil in a sauté pan over medium heat; add a portion of walnut pieces and cook until fragrant and starting to brown, about 3 minutes, stirring frequently.
  3. Stir in a portion of coriander, cumin, and black pepper; remove from heat.
  4. Serve eggplant over couscous topped with walnuts.

Ingredient availability varies by location*

Feta-Stuffed Eggplant Over Red Pepper-Herb Couscous
Email article

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