Easy Mediterranean Stuffed Eggplant

A vibrant and nutritious dish featuring roasted eggplants filled with spiced couscous, chickpeas, and fresh vegetables, drizzled with creamy tahini. Perfect for a quick family meal or entertaining.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

Eggplant Preparation

2 pieces eggplants The star of the dish, adding a creamy texture when roasted.
1 teaspoon Kosher salt Essential for seasoning and enhancing the flavors.
2 tablespoons extra virgin olive oil Adds richness and flavor.

Stuffing Ingredients

1 cup dry couscous Acts as the hearty base of the stuffing.
1 can chickpeas Adds protein and heartiness.
1 medium Roma tomato Offers freshness and juiciness.
2 stalks green onion Adds mild sharpness and crunch.
1 tablespoon fresh parsley Provides brightness to the dish.
2 tablespoons tahini sauce Creamy and rich, drizzled on top.

Spices

1 teaspoon allspice Offers aromatic flavor.
1 teaspoon coriander Adds citrusy sweetness.
1 teaspoon paprika Provides smokiness.
0.5 teaspoon ground cinnamon Infuses warm fragrance.

Method

Prepare the Eggplant

Cut eggplant in half lengthwise and season the flesh with kosher salt. Let sit for 20-30 minutes to sweat. Pat dry with a paper towel.

Preheat the Oven

Set the temperature to 425°F (220°C).

Mix Spices

In a small bowl, combine allspice, coriander, paprika, and ground cinnamon.

Season Eggplant

Brush the cut side of each eggplant half with olive oil and season with the prepared spice mixture.

Roast the Eggplant

Place the eggplant halves, flesh side up, on a greased sheet pan, and roast for 35-45 minutes until tender.

Prepare the Couscous

In a saucepan, heat olive oil, add couscous to toast briefly, then pour in boiling water. Remove from heat, cover, and let sit for 10 minutes.

Mix the Filling

Fluff the couscous and combine with the reserved spice mixture, chickpeas, diced tomatoes, green onions, and parsley.

Assemble and Serve

Create a cavity in the roasted eggplant and fill it with the couscous mixture. Drizzle with tahini sauce and enjoy!

Notes

Tips: Choose firm eggplants, allow for adequate sweating, and watch the cooking time to avoid overcooking. Drizzle tahini just before serving for freshness.