Mediterranean Stuffed Eggplant with Couscous (Print version)
Roasted eggplant halves stuffed with herbed couscous, fresh vegetables, and Mediterranean flavors. Perfect for a light, satisfying vegetarian meal.
# What you'll need:
→ Vegetables
01 - 2 large eggplants, halved lengthwise
02 - 1 medium red onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 2 cloves garlic, minced
06 - 2 medium tomatoes, diced
07 - 2 tablespoons chopped fresh parsley
08 - 2 tablespoons chopped fresh mint
→ Grains
09 - 1 cup couscous
10 - 1 cup vegetable broth
→ Dairy
11 - 1/3 cup crumbled feta cheese
→ Pantry
12 - 3 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - Salt and freshly ground black pepper to taste
17 - 1 tablespoon lemon juice
# How to make it:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Brush cut sides of eggplant halves with 1 tablespoon olive oil, place cut side up on baking sheet, season with salt and pepper, and roast for 25-30 minutes until flesh is tender.
02 - Bring vegetable broth to a boil in a small saucepan. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes. Add red bell pepper, zucchini, and garlic; cook for 4-5 minutes until softened.
04 - Stir in tomatoes, cumin, paprika, oregano, salt, and pepper. Cook for 3 more minutes. Remove from heat.
05 - Scoop out some roasted eggplant flesh, leaving about 1/2-inch border, and chop it. Add chopped eggplant to the skillet with vegetables.
06 - Add cooked couscous, parsley, mint, and lemon juice to the vegetable mixture. Mix well and adjust seasoning to taste.
07 - Spoon couscous mixture into roasted eggplant shells. Sprinkle with feta cheese if desired.
08 - Return stuffed eggplants to oven and bake for 10 minutes until heated through and cheese is slightly golden.
09 - Transfer to serving plates and garnish with extra fresh herbs as desired. Serve immediately while hot.
# Expert suggestions:
01 -
- These stuffed eggplants create that rare magic of looking impressive enough for guests while actually being straightforward enough for a weeknight dinner.
- The tender eggplant shells cradle a filling that hits all the right notes with chewy couscous, juicy vegetables, and that unmistakable Mediterranean flavor profile that feels like sunshine on a plate.
02 -
- After ruining my first attempt, I learned that salting eggplant halves before roasting draws out bitter juices and helps them roast more evenly without becoming waterlogged.
- The stuffed eggplants actually taste even better the next day, as the flavors have time to develop and meld together overnight in the refrigerator.
03 -
- For the most impressive presentation, select eggplants with similar size and shape so they cook evenly and look uniform on the serving platter.
- After scooping out the cooked eggplant flesh, press it gently in a sieve to remove excess moisture before adding it to your filling mixture, resulting in a perfectly textured stuffing rather than a soggy one.