Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)
This stuffed eggplant recipe begins with tender roasted eggplant halves that are filled with a simple vegan stuffing of instant cooked couscous, chickpeas, tomatoes, and fresh herbs. This makes a beautiful vegetarian main or a side dish next to your favorite protein! Serve it warm or at room temperature.
Servings: 4 people
Ingredients
- 2 large eggplants
- Kosher salt
- Extra virgin olive oil (I used Private Reserve Greek EVOO)
- For spice mixture
- 3/4 teaspoon allspice
- 3/4 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- For the Filling:
- 1 cup dry couscous
- 1 cup canned or cooked chickpeas drained
- 1 Roma tomato small diced
- 1 green onion chopped
- Handful fresh parsley finely chopped
- To Serve:
- Tahini sauce per this recipe
Instructions
- Prepare the eggplant. Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to "sweat." Pat dry with a paper towel. This is an optional step, but it can make a big difference.
- Preheat the oven and combine the spices. Heat the oven to 425°F. In a small bowl, combine allspice, coriander, paprika, and ground cinnamon.
- Season and Roast the Eggplant. Place eggplant halves, cut side up, on a generously oiled sheet pan. Brush the cut side with extra virgin olive oil. Set aside 1 teaspoon of the spice mixture and rub the remaining mixture over the cut side of each eggplant half. Place the baking sheet in the oven and bake for 35 to 45 minutes or until the eggplant flesh is nice and tender.
- Cook the couscous. While the eggplant roasts, bring a kettle of water to a boil and place a medium saucepan over medium heat. Add a little 2 teaspoons of extra virgin olive oil to the pan. Add the couscous, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous, cover, and immediately remove from the heat. Let it sit for 10 minutes until the couscous is cooked, doubled in size, and fluffy.
- Make the filling. Fluff the couscous with a fork and season with a dash of salt and the reserved spice mixture. Add chickpeas, chopped tomatoes, green onions, and parsley. Stir to combine.
- Assemble the stuffed eggplant. Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini, if using. Enjoy!
Video
Notes
- Cook's Tip: If you have the time, don't skip salting the eggplant. This step helps the eggplant sweat out its bitterness and also helps break down its spongy texture.
- For gluten free option: Use cooked quinoa in place of couscous.
- Make Ahead: You can roast the eggplant one night in advance. Let it cool completely and store it in a covered container till the next day. Bring it to room temperature before adding the filling.
- Storage: This vegetarian stuffed eggplant will keep in the fridge for 2 to 3 days, but it's best enjoyed fresh.
- Visit our online shop to browse quality Mediterranean ingredients, including extra virgin olive oils, couscous, and all-natural and organic spices used in this recipe.
Nutrition
Calories: 262.1kcal | Carbohydrates: 53.9g | Protein: 10g | Fat: 1.6g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.3g | Sodium: 124.7mg | Potassium: 711.8mg | Fiber: 11.4g | Sugar: 8.6g | Vitamin A: 344.8IU | Vitamin C: 8mg | Calcium: 54.8mg | Iron: 1.7mg
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