Mediterranean Stuffed Eggplant with Couscous (Printable)
Roasted eggplant halves filled with seasoned couscous, vegetables, and feta. A nutritious vegetarian main dish with Mediterranean flavors.
# 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 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of eggplant halves with 1 tablespoon olive oil. Place cut side up on prepared baking sheet. Season with salt and pepper. Roast for 25 to 30 minutes until flesh is tender.
03 - 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.
04 - 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 to 5 minutes until softened.
05 - Stir in tomatoes, cumin, paprika, oregano, salt, and pepper. Cook for 3 minutes. Remove from heat.
06 - Scoop out roasted eggplant flesh leaving a 1/2-inch border. Chop the flesh and add to the skillet with vegetables.
07 - Add cooked couscous, parsley, mint, and lemon juice to the vegetable mixture. Mix thoroughly and adjust seasoning as needed.
08 - Spoon couscous mixture evenly into roasted eggplant shells. Sprinkle with feta cheese.
09 - Return stuffed eggplants to oven and bake for 10 minutes until heated through and cheese is lightly golden.
10 - Transfer to serving plates and garnish with additional fresh herbs if desired. Serve immediately.
# Expert Hints:
01 -
- The eggplant shells turn buttery soft while maintaining their shape, creating little boats of flavor that look impressive but are surprisingly simple.
- You can prep everything ahead of time and just pop them in the oven 15 minutes before dinner, which has saved me countless times with last minute guests.
02 -
- Don't salt the eggplant beforehand as many recipes suggest, modern varieties aren't bitter, and I've found salting just makes the dish too salty and the texture waterlogged.
- The filling tastes even better if made a day ahead, as the flavors have time to develop and mingle, which was a happy accident I discovered when running out of time one evening.
03 -
- Choose eggplants with shallow seed pockets by looking for male eggplants which have a rounder, shallower indentation at the bottom compared to female eggplants with deeper, dash like indentations.
- Reserve a few tablespoons of the vegetable broth before adding to the couscous, then use it to moisten the filling if it seems dry before stuffing the eggplants.