Mediterranean Stuffed Eggplant with Couscous
This Mediterranean stuffed eggplant with couscous is a colorful, hearty, and flavorful vegetarian dish. Tender roasted eggplants are filled with a fragrant couscous mixture packed with vegetables, olives, and herbs, then topped with creamy feta. It makes a satisfying main course or a beautiful side dish for any Mediterranean-inspired meal.
Time
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 4
Ingredients
2 medium eggplants, halved lengthwise and scooped
1 cup couscous
1 cup vegetable broth
1 small onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 zucchini, diced
½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
2 tbsp olive oil
1 tsp dried oregano
¼ cup crumbled feta cheese
Fresh parsley, chopped, for garnish
Salt & black pepper, to taste
Instructions
Prepare the eggplants
Preheat oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out most of the flesh, leaving about ½-inch border to form a shell. Chop the scooped flesh and set aside.
Brush the eggplant shells lightly with olive oil, season with salt and pepper, and place cut-side up on a baking sheet. Roast for 20 minutes until tender.
Cook the couscous
In a small pot, bring the vegetable broth to a boil.
Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
Prepare the filling
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the onion and garlic, sauté for 2–3 minutes until fragrant.
Stir in the chopped eggplant flesh, bell pepper, and zucchini. Cook for 5–7 minutes until softened.
Add the cherry tomatoes, olives, oregano, salt, and pepper. Cook another 2 minutes.
Remove from heat and stir in the cooked couscous until well combined.
Stuff the eggplants
Spoon the couscous-vegetable mixture into the roasted eggplant shells, packing it gently.
Sprinkle crumbled feta cheese over the top.
Bake and serve
Return stuffed eggplants to the oven for 10 minutes, until heated through and feta is slightly golden.
Garnish with fresh parsley before serving.
Tips & Variations
Make it vegan: Skip the feta or replace it with a vegan feta alternative. You could also drizzle tahini sauce over the top instead.
Add protein: Stir in chickpeas, white beans, or cooked lentils to the couscous filling for extra protein and heartiness.
Use grains instead of couscous: Quinoa, bulgur, or brown rice also work well and add a different texture.
Cheese swaps: Instead of feta, try goat cheese or grated Parmesan for a different flavor.
Spice it up: Add a pinch of red pepper flakes, smoked paprika, or cumin to the vegetable mix for more depth.
Meal prep tip: Roast the eggplant shells and prepare the filling ahead of time. Stuff them just before baking for a quick dinner.
Serving idea: Pair with a simple Greek salad or a side of tzatziki for a complete Mediterranean meal.
Q&A
Q: Can I make this dish ahead of time?
Yes. You can roast the eggplant shells and prepare the couscous filling a day ahead. Store them separately in the fridge, then assemble and bake when ready to serve.
Q: Do I have to use couscous?
No. Quinoa, bulgur, or even rice are excellent substitutes and will hold up well in the filling.
Q: How do I prevent the eggplants from becoming soggy?
Brush them lightly with olive oil before roasting and don’t overbake. Roasting just until tender keeps them from collapsing.
Q: Can I freeze stuffed eggplants?
Yes. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.
Nutrition
(per serving, 1 stuffed half)
Calories: ~230
Protein: 7 g
Fat: 10 g
Carbohydrates: 29 g
Fiber: 7 g
Sodium: ~400 mg
(Values are approximate and may vary depending on ingredients used.)
Conclusion
Mediterranean stuffed eggplant with couscous is a fresh, wholesome dish that’s easy to make yet feels special. The tender roasted eggplant pairs perfectly with the herbed couscous and colorful vegetables, while feta and olives give it that unmistakable Mediterranean flair. It works as a light vegetarian main or as a hearty side for a larger spread.