5 medium eggplants, halved lengthwise
2 tbsp olive oil
2 cups chopped onion
2 cups cooked couscous
1 cup chopped tomatoes
1 cup chopped fresh mint
Salt and pepper, to taste
Preheat oven to 375°F. Scoop out the flesh of the eggplants, leaving a 1/2-inch-thick shell. Chop the eggplant flesh and set aside. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in chopped eggplant, couscous, tomatoes, and mint. Season with salt and pepper. Spoon the mixture into the eggplant shells and place them in a baking dish. Bake for 30-40 minutes, until eggplants are tender.
Guests who like meat or seafood with their meals may feel free to combine.