Description
This Easy Mediterranean Stuffed Eggplant recipe features tender roasted eggplants filled with a spiced couscous and chickpea mixture, garnished with fresh herbs and drizzled with creamy tahini sauce. A hearty and flavorful vegetarian dish perfect for a wholesome meal.
Ingredients
Eggplant:
- 2 large eggplants
- Kosher salt
- Extra virgin olive oil
Spice Mixture:
- 3/4 tsp allspice
- 3/4 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp ground cinnamon
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 (prepared separately)
Instructions
- Prepare Eggplant: Cut eggplants in half lengthwise and season the flesh generously with kosher salt. Set them flesh side up for 20 to 30 minutes to allow the eggplant to sweat. After sweating, pat the flesh dry using a paper towel to remove excess moisture.
- Preheat Oven: Heat the oven to 425°F (220°C) to prepare for roasting the eggplants.
- Make Spice Mixture: In a small bowl, combine allspice, coriander, paprika, and ground cinnamon. This blend will add a warm, aromatic flavor to the dish.
- Season Eggplants: Pat the eggplants dry once more. Brush the flesh with extra virgin olive oil. Reserve about 1 teaspoon of the spice mixture for the filling and rub the remaining mixture evenly all over the top of each eggplant half.
- Roast Eggplants: Place the eggplant halves flesh side up on a generously oiled baking sheet. Roast in the preheated oven for 35 to 45 minutes, or until the flesh becomes tender and starts to brown.
- Cook Couscous: While roasting the eggplants, heat a little extra virgin olive oil in a saucepan over medium heat. Add the dry couscous and toast it briefly, stirring continuously to avoid burning. Pour in 1 cup of boiling water, immediately remove the pan from heat, cover, and let it stand for 10 minutes until the couscous absorbs the water and doubles in size.
- Prepare Filling: Fluff the cooked couscous with a fork, season with a pinch of salt and the reserved teaspoon of spice mixture. Stir in the drained chickpeas, diced Roma tomato, chopped green onion, and finely chopped parsley. Mix to combine all ingredients well.
- Make Tahini Sauce: Prepare tahini sauce separately as desired or use a pre-made sauce to drizzle on the finished dish.
- Assemble Stuffed Eggplants: Arrange the roasted eggplants on a serving platter, flesh side up. Using the back of a spoon, gently press down the eggplant flesh to create a cavity. Spoon the couscous filling into each eggplant half, then drizzle with tahini sauce. Serve immediately and enjoy!
Notes
- Salting the eggplant before roasting helps remove bitterness and excess moisture, resulting in tender flesh.
- To make this dish gluten-free, substitute couscous with quinoa or millet.
- Tahini sauce can be made by mixing tahini paste, lemon juice, garlic, water, and a pinch of salt.
- For added protein, consider topping with crumbled feta cheese or toasted pine nuts if not vegan.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
