Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
45 mins
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Servings
4 people
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Calories
2621 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean
Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)
Description
The recipe starts by halving eggplants and salting the flesh to draw out bitterness and improve texture. After sweating, the eggplant is dried, brushed with olive oil, and seasoned generously with a spice mixture of allspice, coriander, paprika, and cinnamon. Roasting at 425°F softens the flesh to tender while concentrating flavors.
Meanwhile, couscous is toasted briefly in olive oil for a nutty note, then cooked with boiling water. The couscous is mixed with canned or cooked chickpeas, diced Roma tomato, chopped green onion, and fresh parsley, creating a filling with a balance of mild sweetness and herbaceous brightness.
The roasted eggplant halves are filled with the couscous mixture and served alongside or topped with tahini sauce, providing a creamy finish. This dish works as a vegetarian main or substantial side with distinctive Mediterranean flavors.
Salting the eggplant upfront removes bitterness and improves texture. For gluten-free needs, quinoa can replace couscous. The roasted eggplants can be made a day in advance and stored refrigerated, then brought to room temperature before serving. Leftovers keep well for 2 to 3 days but are best fresh.
Ingredients
- 2 eggplant large
- 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 couscous dry
- 1 cup chickpeas drained, canned or cooked
- 1 Roma tomato small diced
- 1 green onion chopped
- parsley finely chopped, fresh; handful
- To serve:
- tahini per this recipe, sauce
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
- Salting the eggplant before roasting reduces bitterness and softens texture.
- Use cooked quinoa instead of couscous for a gluten-free alternative.
- Roast eggplants ahead and store covered in the fridge; bring to room temperature before serving.
- Best enjoyed fresh but will keep refrigerated for 2 to 3 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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