FLAVORFUL FRIDAY 🍤🍤
Stuffed Eggplants
Ingredients:
• 2 medium-sized eggplants
• 1 cup cooked couscous
• 1/4 cup crumbled goat cheese
• 1/4 cup pomegranate seeds
• 1/4 cup toasted pine nuts
• 1/2 tsp cumin powder
• 1 tbsp olive oil
• Fresh mint for garnish
• Salt and pepper to taste
Instructions:
Step 1: Preheat oven to 375°F (190°C). Halve the eggplants and scoop out the flesh.
Step 2: Mix cooked couscous, goat cheese, pomegranate seeds, pine nuts, olive oil, cumin, salt, and pepper.
Step 3: Stuff the eggplants with the mixture and place them in a baking dish.
Step 4: Drizzle with olive oil and bake for 30-35 minutes, until the eggplants are tender.
Step 5: Garnish with fresh mint and serve warm.
This blend of flavors, combining creamy goat cheese, sweet pomegranate, and earthy eggplant for a gourmet experience.
Stuffed Eggplants
Ingredients:
• 2 medium-sized eggplants
• 1 cup cooked couscous
• 1/4 cup crumbled goat cheese
• 1/4 cup pomegranate seeds
• 1/4 cup toasted pine nuts
• 1/2 tsp cumin powder
• 1 tbsp olive oil
• Fresh mint for garnish
• Salt and pepper to taste
Instructions:
Step 1: Preheat oven to 375°F (190°C). Halve the eggplants and scoop out the flesh.
Step 2: Mix cooked couscous, goat cheese, pomegranate seeds, pine nuts, olive oil, cumin, salt, and pepper.
Step 3: Stuff the eggplants with the mixture and place them in a baking dish.
Step 4: Drizzle with olive oil and bake for 30-35 minutes, until the eggplants are tender.
Step 5: Garnish with fresh mint and serve warm.
This blend of flavors, combining creamy goat cheese, sweet pomegranate, and earthy eggplant for a gourmet experience.