Mediterranean Stuffed Eggplant with Couscous (Printable View)
Roasted eggplant halves filled with herbed couscous, seasonal vegetables, and Mediterranean spices. Light, flavorful, and vegetarian.
# 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 medium zucchini, diced
05 - 2 cloves garlic, minced
06 - 2 medium tomatoes, diced
07 - 2 tablespoons fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
→ Grains
09 - 1 cup couscous
10 - 1 cup vegetable broth
→ Dairy
11 - 1/3 cup crumbled feta cheese
→ Pantry
12 - 3 tablespoons extra virgin 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 fresh lemon juice
# Cooking Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the 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 to 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 red onion and sauté for 2 minutes. Add red bell pepper, zucchini, and garlic; cook for 4 to 5 minutes until softened.
04 - Stir in diced tomatoes, ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 3 additional minutes. Remove from heat.
05 - Scoop out some of the roasted eggplant flesh, leaving approximately 1/2 inch border, and chop finely. Add chopped eggplant to the skillet with vegetables.
06 - Add cooked couscous, fresh parsley, fresh mint, and lemon juice to the vegetable mixture. Mix thoroughly and adjust seasoning as needed.
07 - Spoon couscous mixture into roasted eggplant shells. Sprinkle with crumbled feta cheese.
08 - Return stuffed eggplants to the oven and bake for 10 minutes until heated through and cheese is lightly golden.
09 - Remove from oven and serve hot, garnished with additional fresh herbs if desired.
# Expert Tips:
01 -
- The roasted eggplant develops this incredible smoky-sweet flavor that even veggie-skeptics in my family request seconds of every time.
- You can prep everything ahead of time and simply assemble and bake right before dinner, which has saved me on busy weeknights more times than I can count.
02 -
- Never skip the step of salting the eggplant halves before roasting, a mistake I made once that resulted in bitter, watery shells that collapsed when served.
- The filling tastes even better if you let it rest for 5 minutes after mixing, allowing the warm couscous to absorb the herb and spice flavors completely.
03 -
- Choose eggplants with shallow seed patterns as they contain fewer of the bitter compounds that can sometimes ruin the dish, a tip shared by a farmer at my local market after I complained about my previous attempts.
- Reserve the scooped eggplant flesh in a separate container if preparing ahead, adding it to the filling just before stuffing to prevent the mixture from becoming waterlogged.