Easy Mediterranean Stuffed Eggplant (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.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 (drained)
- 1 Roma tomato (small diced)
- 1 green onion (chopped)
- Handful fresh parsley (finely chopped)
- To Serve:
- Tahini sauce (per this recipe)
Instructions
- 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!