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Mediterranean Stuffed Eggplant with Couscous boats on a plate.

Mediterranean Stuffed Eggplant with Couscous

This Mediterranean stuffed eggplant recipe features roasted eggplant "boats" packed with a zesty mix of herbed couscous, cherry tomatoes, kalamata olives, and feta. It’s a healthy, vegetarian-friendly dinner that is as beautiful as it is delicious.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Middle Eastern
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants halved lengthwise
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper to taste
  • 1 cup dry couscous
  • 1 cup vegetable broth
  • 1 small yellow onion finely chopped
  • 2 garlic cloves minced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup Kalamata olives sliced
  • 1 red bell pepper diced
  • 1 tsp dried oregano
  • 1/4 cup feta cheese crumbled
  • Fresh parsley for garnish

Method
 

  1. Roast: Preheat oven to 375°F (190°C). Brush eggplant with 1 tbsp oil, season, and roast for 20 mins.
  2. Couscous: Boil broth, stir in couscous, cover, and let sit for 5-10 mins. Fluff with a fork.
  3. Sauté: Sauté onion, garlic, pepper, tomatoes, and olives in remaining oil until softened.
  4. Mix: Combine sautéed veggies, couscous, and oregano. Season to taste.
  5. Stuff: Press down eggplant flesh to make a boat; spoon in filling.
  6. Bake: Top with feta and bake for 10 mins until cheese softens.
  7. Serve: Garnish with fresh parsley and optional balsamic glaze.

Notes

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Recipe Notes for WPRM Card

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  • Make-Ahead Tip: You can roast the eggplant "boats" up to 24 hours in advance. Store them in an airtight container in the fridge, then simply fill and bake when you're ready to eat!
  • Preventing Soggy Eggplant: For a firmer texture, lightly salt the flesh of the cut eggplant and let it sit for 15–20 minutes. Pat dry with a paper towel before brushing with olive oil and roasting.
  • Eggplant Selection: Look for small to medium-sized eggplants. They have fewer seeds and a naturally sweeter flavor compared to the massive ones often found in grocery stores.
  • Vegan Variation: Easily make this vegan by omitting the feta cheese and topping with toasted pine nuts or a generous drizzle of homemade tahini recipe.
  • Couscous Hack: If you have leftover rice or quinoa on hand, feel free to use it as a 1:1 swap for the couscous. Just ensure it is seasoned well with the herbs and sautéed vegetables.
  • Storage: Leftovers can be stored in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through. Freezing is not recommended as it changes the delicate texture of the roasted eggplant.