Servings
Font
Back
Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)
4.8 from 184 votes

Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)

This Easy Mediterranean Stuffed Eggplant recipe features large eggplant halves roasted with a fragrant blend of allspice, coriander, paprika, and cinnamon. The roasted eggplant is filled with a spiced couscous and chickpea mixture combined with diced tomato, green onion, and fresh parsley, offering a hearty vegetarian dish with warm, aromatic flavors. Tahini sauce adds a creamy, nutty contrast when served.

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

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

    Cup of Yum
  1. 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).
  2. Heat the oven to 425 degrees F.
  3. In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
  4. 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.)
  5. 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.
  6. 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).
  7. 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.
  8. If you’re adding tahini sauce, make it according to this recipe.
  9. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 2621

% 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.