Welcome to a delightful culinary journey that celebrates the rich flavors of the Mediterranean with our Stuffed Eggplant Recipe. This enticing dish features tender roasted eggplant halves generously filled with a delectable vegan Mediterranean stuffing comprised of couscous, chickpeas, tomatoes, and an array of fresh herbs. Whether you’re a devoted vegetarian, a staunch vegan, or an enthusiastic meat lover, this recipe promises a burst of flavors that will elevate your taste buds.

The Marvel of Eggplant Eggplant, a cherished staple in Mediterranean cuisine, takes center stage in this recipe. Its large, deep purple globes are cut into halves, seasoned, and roasted until they achieve a perfect tenderness and silkiness. The eggplant becomes a canvas for the vibrant Mediterranean stuffing that follows.

The Symphony of Flavors in the Stuffing Our vegetarian stuffing is a harmonious blend of Mediterranean ingredients that not only provide nutritional value but also burst with savory goodness. Quick-cooked couscous, the foundation of our stuffing, is effortlessly prepared by combining 1 cup of dry couscous with 1 cup of boiling water. Chickpeas, heart-healthy legumes, bring protein, fiber, and a satisfying texture to the stuffing.

A triumvirate of freshness tomatoes, green onions, and parsley adds color and brightness to the stuffing. For an extra punch, feel free to incorporate additional herbs like basil, cilantro, or dill. The seasoning, a blend of allspice, coriander, paprika, and a dash of cinnamon, imparts warmth and comforting flavors to both the eggplant and the stuffing.

How To Make:

Prepare and Roast Eggplant: Start by salting the eggplant to draw out any potential bitterness. After patting it dry, generously apply extra virgin olive oil and seasonings. Roast until the eggplant achieves a luscious tenderness and a perfect golden-brown hue.

Prepare the Stuffing: Cook the couscous and combine it with chickpeas, tomatoes, green onions, parsley, and the tantalizing spice mixture.

Stuff the Eggplant: Create “boats” from the roasted eggplant halves, fill them with the couscous stuffing, and, if desired, drizzle with a bit of tahini sauce for an extra layer of flavor.

Pro Tips for Success

Select eggplants with smooth, shiny skin and a firm texture to ensure a delightful taste.

Salting the eggplant is optional but can enhance flavor by reducing bitterness and altering the spongy texture.

Ensure the eggplant roasts until the flesh is tender and richly golden-brown for a silky, sweet, and earthy experience.

Stuffed Eggplant

Recipe by admin

0.0 from 0 votes

Course: MainCuisine: Mediterranean

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

250.1

kcal

Total time

1

hour 

5

minutes

Indulge in a delightful culinary experience with this Quick and Easy Mediterranean Stuffed Eggplant Recipe. Perfect for both vegetarians and those seeking a scrumptious side dish, these tender roasted eggplant halves are filled with a simple vegan stuffing featuring instant cooked couscous, chickpeas, tomatoes, and fresh herbs. Serve it warm or at room temperature for a burst of Mediterranean flavors.

Ingredients

• 2 large eggplants

• Kosher salt

• Extra virgin olive oil (Private Reserve Greek EVOO recommended)

• Spice Mixture:

• ¾ teaspoon allspice

• ¾ teaspoon coriander

• ½ teaspoon paprika

• ½ teaspoon ground cinnamon

• Filling:

• 1 cup dry couscous

• 1 cup canned or cooked chickpeas, drained

• 1 Roma tomato, small diced

• 1 green onion, chopped

• Handful of fresh parsley, finely chopped

• To Serve:

• Tahini sauce

Directions

• Prepare the Eggplant: Cut eggplants in half lengthwise, season the flesh with kosher salt, and let them “sweat” for 20 to 30 minutes. Pat dry with a paper towel. Heat the oven to 425°F.
• Season and Roast: Mix the spices in a bowl. Pat the eggplant dry, brush with extra virgin olive oil, and rub the spice mixture all over. Roast in the oven for 35 to 45 minutes until the flesh is tender.
• Cook Couscous: While the eggplant is roasting, cook the instant couscous. Toast it briefly in olive oil, add boiling water, and let it sit for 10 minutes until cooked.
• Make the Filling: Fluff the couscous and season with the reserved spice mixture. Add chickpeas, tomatoes, green onions, and parsley. Toss to combine.

Nutrition Facts

• Calories: 250.1kcal
• Fat: 1.6g
• Potassium: 692mg
• Carbohydrates: 41g
• Fiber: 11.4g
• Protein: 10g
• Calcium: 45.3mg
• Iron: 1.6mg