Mediterranean Stuffed Eggplant Boats with Herbed Couscous & Chickpeas
This dish features tender roasted eggplant halves filled with a savory mix of herbed couscous, chickpeas, cherry tomatoes, and Mediterranean spices. It’s light yet hearty, plant-based, and loaded with texture and flavor.
⏱️ Time Required
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
🛒 Ingredients
For the Roasted Eggplant:
2 large eggplants, halved lengthwise
2 tbsp olive oil
Salt & pepper to taste
½ tsp smoked paprika or regular paprika
For the Stuffing:
1 cup couscous
1 cup boiling water or vegetable broth
1 can (15 oz) chickpeas, rinsed & drained
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
2 tbsp fresh mint (optional)
1 tbsp lemon juice
2 tbsp olive oil
Salt & pepper to taste
½ tsp ground cumin
Optional: ¼ cup crumbled feta or vegan feta
Optional Yogurt Sauce (for drizzling):
½ cup Greek yogurt or plant-based yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced
Salt & pepper to taste
Water to thin, if needed
👨🍳 Instructions
1. Roast the Eggplant
Preheat oven to 400°F (200°C).
Score the inside of each eggplant half in a crosshatch pattern. Drizzle with olive oil, sprinkle with salt, pepper, and paprika.
Place cut-side up on a baking sheet and roast for 30 minutes, until golden and tender.
2. Prepare the Couscous Filling
Place couscous in a heat-safe bowl. Add boiling water or broth, cover, and let sit for 5–7 minutes.
Fluff with a fork. Add chickpeas, cherry tomatoes, red onion, parsley, mint, lemon juice, olive oil, cumin, salt, and pepper. Mix well.
3. Make the Yogurt Sauce (optional)
Whisk all ingredients together in a small bowl. Add water if needed to thin to a drizzle consistency.
4. Assemble the Boats
Scoop out a small amount of eggplant flesh from the center to create space (optional).
Spoon the couscous filling generously into each roasted eggplant half.
Top with feta (if using), extra herbs, and a drizzle of yogurt sauce.
✅ Tips & Notes
Make it gluten-free: Substitute couscous with quinoa or millet.
Add heat: Drizzle with harissa or sprinkle with Aleppo pepper.
Meal prep: Store components separately and assemble before serving.
🔢Nutrient Approximate
Calories ~420 kcal
Protein ~15 g
Carbs ~48 g
Fiber ~12 g
Fat ~18 g
Sodium ~320 mg