Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)

Name: Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)
Prep time: 20 min
Cook time: 45 min
Yield: 4 people
Ingredients: 2 large eggplants; kosher salt; extra virgin olive oil; For spice mixture; 3/4 tsp allspice; ¾ tsp Coriander; ½ tsp paprika; ½ tsp ground cinnamon; For the filling:; 1 cup dry couscous; 1 cup canned or cooked chickpeas; 1 Roma tomato; 1 green onion; handful fresh parsley; To serve:; Tahini sauce

User Reviews

4.8

324 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
4 people
Calories
2621 kcal
Course
Side Dish, Main Course
Cuisine
Mediterranean

Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)

Frida Fisher

Report

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.

Share:

I Made This!

243 people made this

Print

64 people printed this

Save this

194 people saved this

Ingredients

Servings

2 large eggplants
kosher salt
extra virgin olive oil (I used Private Reserve Greek EVOO)
For spice mixture
3/4 tsp allspice
¾ tsp Coriander
½ tsp paprika
½ tsp 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

Add to Shopping List

Instructions

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 can make a big difference).
Heat the oven to 425 degrees F.
In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 tsp of the spice mixture and use the rest to season the eggplant (rub the spice mixture allover the top of each eggplant half.)
Roast the Eggplant. Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.
Cook the instant couscous, while the eggplant is roasting. Heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked (it will double in size).
Make the filling. Fluff the couscous with a fork and season with a dash of salt and the 1 tsp of spice mixture you reserved earlier. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.
If you’re adding tahini sauce, make it according to this recipe.
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 somewhat of a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini. Enjoy!

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 Information

Show Details

Calories 262.1kcal (13%) Carbohydrates 53.9g (18%) Protein 10g (20%) Fat 1.6g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.7g Monounsaturated Fat 0.3g Sodium 124.7mg (5%) Potassium 711.8mg (20%) Fiber 11.4g (46%) Sugar 8.6g (17%) Vitamin A 344.8IU (7%) Vitamin C 8mg (9%) Calcium 54.8mg (5%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 2621 kcal

% Daily Value*

Calories	262.1kcal	13%
Carbohydrates	53.9g	18%
Protein	10g	20%
Fat	1.6g	2%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.7g	4%
Monounsaturated Fat	0.3g	2%
Sodium	124.7mg	5%
Potassium	711.8mg	15%
Fiber	11.4g	46%
Sugar	8.6g	17%
Vitamin A	344.8IU	7%
Vitamin C	8mg	9%
Calcium	54.8mg	5%
Iron	1.7mg	9%