Couscous-Stuffed Eggplant

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Prick the eggplants a few times with a fork.
3. 3
   Put them on a baking sheet, and bake until soft, about 45 minutes.
4. 4
   When cool enough to handle, cut the eggplants in half lengthwise.
5. 5
   Scoop the flesh into a bowl carefully to avoid tearing the skins.
6. 6
   Set the shells aside.
7. 7
   Put the remaining ingredients in the bowl with the eggplant and stir to combine.
8. 8
   Taste, and adjust seasoning if needed.
9. 9
   Spoon the mixture into the eggplant shells, mounding it over the top.
10. 10
    Either serve the stuffed eggplants whole or cut them in half crosswise.
11. 11
    Place on a platter and serve.