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two stuffed eggplant boats with mediterranean filling
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5 from 3 votes

Mediterranean Stuffed Eggplant (Vegetarian)

This Mediterranean Stuffed Eggplant is flavor-packed! The roasted eggplant is tender and perfectly caramelized, and stuffed with the most delicious couscous and chickpea filling ever. Topped with feta, pomegranate seeds, and a quick lemon tahini sauce. It's make-ahead friendly too!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 4 people
Calories: 511kcal
Author: Tania

Equipment

Ingredients

  • 2 Italian eggplants see notes below
  • Olive oil
  • Salt and pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pomegranate seeds, to taste

Filling

  • 3 cloves garlic, minced
  • 1 small shallot, finely diced or 1 small yellow onion
  • ¼ cup golden raisins
  • 1 cup vegetable broth or water
  • 1 cup dry Moroccan couscous not pearl/Israeli couscous
  • 1 roma tomato diced
  • 1 cup canned chickpeas drained
  • 3 tablespoons finely chopped parsley plus more for topping
  • ¼ cup crumbled feta cheese plus more for topping

Quick tahini sauce

  • ½ cup tahini paste
  • 2 tablespoons freshly squeezed lemon juice or to taste
  • Water to thin out sauce, as needed

Instructions

Roast the eggplant

  • Preheat oven to 425 degrees F.
  • Cut eggplants lengthwise, from top to bottom. No need to remove the stem or peel. Lay them on a large sheet pan, flat side up. Season with Kosher salt (about ¼ teaspoon on each flat surface). Let the eggplant “sweat” for 20 minutes. Note: Salting the eggplant draws out excess moisture (so it’s not soggy), seasons the interior of the eggplant, and removes any bitterness from the seeds.
  • Spice mixture: In a small bowl, combine paprika, cumin, and coriander. Set aside.
  • Pat dry the surface of the eggplant with paper towel. Drizzle with some olive oil, and rub the eggplant with half of the spice mixture (reserve the other half for later). Roast for 35-40 minutes, until tender and caramelized on top.

Make filling and tahini sauce

  • Meanwhile, in a medium pot, heat about 2 tablespoons of oil over medium-high heat. Saute garlic and shallots until fragrant, about 2 minutes. Stir in the raisins, and add 1 cup of vegetable broth (or water) and bring to a boil. Add the couscous, stir, and cover tightly with a lid. Turn off heat, and let it sit for 5-6 minutes. Then, fluff with a fork.
  • Transfer the cooked couscous to a large bowl. Mix in the tomatoes, chickpeas, parsley, feta cheese, and the remaining spice mixture. Season with salt and pepper to taste. If desired, add a few drizzles of olive oil.
  • Make tahini sauce: combine all tahini sauce ingredients and shake until well-combined, adding water as needed to thin out the dressing to taste. Season with salt to taste.

Assemble the stuffed eggplant

  • Let the roasted eggplant cool slightly and transfer to a serving platter. Press down the flesh of the roasted eggplant with a spoon to make room for the filling. Stuff with the couscous mixture evenly. Top with pomegranate seeds, crumbled feta, and parsley. Drizzle tahini sauce over. Enjoy warm or at room temperature!

Notes

  • Choosing the right eggplant: Use Italian eggplants, which have a wide bottom. Find the ones that have smooth and shiny skin. They should feel slightly firm but not too hard. Pick medium-sized ones, since large eggplants tend to taste a bit bitter.
  • Why salt eggplant? Salt draws out moisture and prevents sogginess. You'll see that after 20 minutes, the eggplants will "sweat." This is the extracted moisture. It also removes any bitterness from the seeds, and helps season the interior of the eggplant.
  • Couscous: Use Moroccan-style couscous, which is very small (about the size of semolina) and pale yellow in color.
  • Protein add-ons: Try seasoned ground beef or turkey. Cook separately 
 
Make-ahead and storing:
  • The eggplant can be roasted 1 day in advance and refrigerated in an airtight container. Anything longer than 1 day can make the eggplant soggy.
  • The couscous and chickpea filling can be made up to 2 days in advance.
  • The tahini sauce can be made up to 3 days in advance.
  • Warm up roasted eggplant and filling before assembling or bring to room temperature.
  • Leftovers can be stored for up to 3 days in the fridge.
 
Substitutions:
  • Couscous: Quinoa, pearl couscous, bulgur, barley, lentils - cook according to package directions.
  • Golden raisins: Black raisins.
  • Shallots: Small yellow onion.
  • Tahini sauce: Try my tzatziki sauce instead!
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 511kcal | Carbohydrates: 72g | Protein: 18g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 247mg | Potassium: 1001mg | Fiber: 14g | Sugar: 16g | Vitamin A: 751IU | Vitamin C: 18mg | Calcium: 159mg | Iron: 4mg