Mediterranean Stuffed Eggplant with Couscous
Tender roasted eggplants are filled with a fluffy couscous mixture tossed with tomatoes, olives, herbs, and feta. It’s light yet satisfying, perfect as a vegetarian main or as part of a Mediterranean feast.
Time
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings:4
Ingredients
For the Eggplants:
2 large eggplants, halved lengthwise
3 tbsp olive oil
Salt & black pepper, to taste
For the Couscous Filling:
1 cup couscous
1 cup vegetable broth (or water)
1 small red onion, finely chopped
1 tomato, diced
1/3 cup Kalamata olives, pitted & chopped
1/3 cup crumbled feta cheese
2 tbsp pine nuts (or almonds), toasted
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tsp dried oregano
2 tbsp olive oil
1 tbsp lemon juice
Optional Garnish:
Extra feta, parsley, or a drizzle of tahini
Instructions
1. Roast the Eggplants → Preheat oven to 400°F (200°C). Score the flesh of eggplants in a crisscross pattern, drizzle with olive oil, season with salt & pepper. Place cut-side down on a baking sheet and roast 30–35 minutes until soft.
2. Cook Couscous → While eggplants roast, bring broth to a boil. Remove from heat, stir in couscous, cover, and let sit 5 minutes. Fluff with a fork.
3. Make Filling → Stir couscous with onion, tomato, olives, feta, pine nuts, parsley, mint, oregano, olive oil, and lemon juice. Season to taste.
4. Stuff Eggplants → Remove eggplants from oven, scoop out some flesh (leaving a shell). Chop the scooped flesh and mix into couscous filling. Spoon mixture generously into eggplant halves.
5. Finish & Serve → Place stuffed eggplants back in the oven for 5–10 minutes to warm through. Garnish with extra feta, herbs, or tahini. Serve warm.
Notes & Tips
Make it Vegan → Skip the feta or replace with vegan cheese.
Add Protein → Mix in chickpeas or shredded chicken to the couscous.
Flavor Boost → Mix a little sun-dried tomato or roasted red pepper into the filling.
Meal Prep → Roast eggplants and make filling ahead; stuff & bake when ready to serve.
Frequently Asked Questions
Q: Can I use quinoa instead of couscous?
Yes, quinoa works beautifully and adds more protein.
Q: How do I keep eggplants from being bitter?
Salt the cut sides of eggplants for 15 minutes, then pat dry before roasting.
Q: Can I freeze stuffed eggplant?
They’re best fresh, but you can freeze baked stuffed eggplants. Reheat in the oven for best texture.
Nutritional Information
Calories: 340
Protein: 10g
Carbohydrates: 42g
Fat: 15g
Fiber: 8g