Couscous-Stuffed Baby Eggplants

Cooking Instructions

1. Preheat the oven to 375 F. Cut the eggplants in half lengthwise (through the stem end). Carefully score the cut side of each eggplant almost to but not through the skin. Sprinkle each eggplant with kosher salt. Let stand for 20 minutes. Rinse off any bitter juices that may gather on the surface and blot the eggplants dry.

2. Bake the eggplants cut side down on a nonstick baking sheet for 20 minutes, or until soft.

3. Scrape out most of the pulp with a spoon, leaving about 1/4 inch flesh next to the skin. Finely chop half the pulp. Reserve the other half for stocks or stews.

4. Prepare the filling: Heat the olive oil in a nonstick frying pan. Cook the shallots, garlic, bell peppers, pine nuts, and currants over medium heat, or until the vegetables are soft but not brown, about 4 minutes. Stir in the couscous, lemon juice, parsley, mint, salt, pepper, and chopped eggplant. Correct the seasoning, adding salt or lemon juice to taste. Stuff this mixture back into the eggplant shells. The recipe can be prepared ahead to this stage.

5. In a baking dish sprayed with oil, bake the eggplants at 375 F. for 10 minutes, or until thoroughly heated. Serve at once.

Wine Pairing(s)

Palazzo Brunello di Montalcino

Caparao 'La Doga' Morellino di Scansano

Elias Bizios Ktima Bizios

Canneto 'Riserva' Vino Nobile di Montepulciano

Parusso Bussia Vigna Munie

Col d'Orcia Brunello di Montalcino

Isole e Olena Cepparello

Magenta Bay Chardonnay

Villa Puccini Toscana

Palagetto Chianti Colli Senesi