This easy stuffed eggplant recipe begins with tender roasted eggplant halves that are filled with a simple vegan Mediterranean stuffing with couscous, chickpeas, tomatoes, and fresh herbs. Great as a vegetarian main or as a side next to your favorite protein.

Tips and step-by-step tutorial included!

Mediterranean stuffed eggplant with couscous and chickpeas

Eggplant is a staple Mediterranean ingredient, and one of my personal favorites! I love cooking it to tender perfection, whether in a hearty stew like this one, simply roasted, or even stuffed!

Earlier, I shared a comforting stuffed eggplant recipe baked in tomato sauce with a spiced meat mixture (so worth a try by the way). This one is for my vegetarian and vegan friends, but meat lovers will enjoy this delicious dish just as much. And it's one to add to your collection classic Mediterranean diet recipes!

Vegetarian Stuffed Eggplant

This easy stuffed eggplant recipe is satisfying and packed with bright flavors.

It begins with two standard globe eggplants (the large, deep purple kind), cut into halves, seasoned and roasted until tender and silky.

What's in the stuffing? The delicious vegetarian filling or stuffing is made of decidedly Mediterranean ingredients packed with nutrition and flavor:

  • Quick cooked couscous (the base or main component of the stuffing). Couscous is super easy to cook. 1 cup of dry couscous, add to it 1 cup of boiling water. Cover and let it sit for 10 minutes or so, then fluff with a fork (Earlier, I've showed you how to cook couscous perfectly every time).
  • Chickpeas (Garbanzo beans). Chickpeas are heart-healthy legumes that add heft to the eggplant stuffing, while providing protein, fiber and other health benefits. They're what makes this recipe just as satisfying as meat-stuffed eggplant.
  • Tomato, green onion, and parsley. This trio of chopped fresh ingredients adds color and brightness. If you want even more of a bright punch, add other herbs you might have on hand like basil, cilantro, or dill.

The third component of this recipe is the seasoning. This is where all the warm and comforting flavor comes in- a simple spice mixture of allspice, coriander, paprika, and a dash of cinnamon. The eggplant and the stuffing both take on a bit of the spice mixture. (Don't hesitate to use different spices to your liking though)

filling of couscous, chickpeas, tomatoes, green onions and parsley

How to make stuffed eggplant?

This vegetarian stuffed eggplant recipe is a snap to make! Think of the process in terms of three main steps (although I break it down a bit more in the recipe box below):

  1. Prepare and Roast Eggplant. Salt the eggplant and let it sweat out any bitterness (optional). Pat dry, then apply extra virgin olive oil and season. Roast until nice and tender and perfectly golden brown.
  2. Prepare the stuffing. Cook the couscous, then combine it with the chickpeas, tomatoes, green onions, parsley, and little bit of seasoning.
  3. Stuff the eggplant! To stuff the eggplant, take the eggplant halves and push the flesh down with the back of the spoon (you're creating "boats" to carry the stuffing). Spoon in the couscous stuffing. And if you like, drizzle with a bit of tahini sauce!

A Few Tips

  • How to choose eggplant? Many people have trouble with the slightly bitter taste of eggplant. This starts with selecting good eggplant. Look for eggplant that is smooth with a shiny skin (no wrinkles). It should feel firm and spring back when you touch it.
  • Salt the eggplant before using in this recipe. Almost any eggplant recipe I make, whether fried eggplant, roasted or whatever, begins with one important step, salting the eggplant. This is optional and there is some debate on whether it helps or not. But I find salting the eggplant and leaving it for a few minutes really enhances the flavor by allowing the eggplant to sweat out its bitterness and breaking it's spongy texture.
  • Roast the eggplant until the flesh is tender and nicely browned (deep golden brown). Under-cooked eggplant is spongy and unpleasant to eat, but when properly roasted, eggplant is silky smooth, sweet and earthy. Be patient and allow the eggplant to roast until super tender, you should be able to easily push the flesh down.
  • To assemble the stuffed eggplant, place the roasted eggplant halves in the serving platter first. This is less messy than having to transfer already stuffed eggplant to a serving dish.
  • To make this recipe ahead, you can roast the eggplant one day in advance. Let it cool completely and properly store it, flesh side up, in a tight-lid container. Bring it to room temperature and follow the recipe to stuff it. (This recipe can be served at room temperature).
  • For gluten free option, use cooked quinoa in place of couscous.
Two stuffed eggplants

What to serve along?

Because these stuffed eggplants are hearty and satisfying, you can easily serve them as a vegetarian main course, starting with a simple soup like this roasted tomato basil soup.

You can also serve them as a side next to things like grilled lamb chops, roasted cornish hen, or fish.

If you love stuffed veggies, try these vegetarian stuffed peppers next! You may also like: eggplant rollatini, stuffed peppers, Greek stuffed tomatoes

See more Mediterranean diet recipes. For all recipes, visit us here

Visit our Shop

4.74 from 103 votes

Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Mediterranean stuffed eggplant with couscous and chickpeas
This stuffed eggplant recipe begins with tender roasted eggplant halves that are filled with a simple vegan stuffing of instant cooked couscous, chickpeas, tomatoes, and fresh herbs. This makes a beautiful vegetarian main or a side dish next to your favorite protein! Serve it warm or at room temperature.
Prep – 20 minutes
Cook – 45 minutes
Serves – 4 people
Main Course, Side Dish


  • 2 large eggplants
  • Kosher salt
  • Extra virgin olive oil (I used Private Reserve Greek EVOO)
  • For spice mixture
  • ¾ teaspoon allspice
  • ¾ teaspoon coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground cinnamon
  • For the Filling:
  • 1 cup dry couscous I used this one
  • 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 per this recipe


  • Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to "sweat." Pat dry with a paper towel. (This is an optional step but can make a big difference).
    eggplant cut in halves and salted
  • Heat the oven to 425 degrees F.
  • In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
  • Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 teaspoon of the spice mixture and use the rest to season the eggplant (rub the spice mixture allover the top of each eggplant half.)
  • Roast the Eggplant. Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.
    Roasted eggplant on a sheet pan
  • Cook the instant couscous, while the eggplant is roasting. Heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked (it will double in size).
    Cooked Instant Couscous
  • Make the filling. Fluff the couscous with a fork and season with a dash of salt and the 1 teaspoon of spice mixture you reserved earlier. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.
    filling of couscous, chickpeas, tomatoes, green onions and parsley
  • If you’re adding tahini sauce, make it according to this recipe.
  • Assemble the stuffed eggplant. Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create somewhat of a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini. Enjoy!
    Assembled stuffed eggplant



  • Cook's Tip: If you have the time, don't skip salting the eggplant. This step helps the eggplant sweat out its bitterness and also helps break down its spongy texture. 
  • For gluten free option: Use cooked quinoa in place of couscous. 
  • Make Ahead: You can roast the eggplant one night in advance. Let it cool completely and store it in a covered container till the next day. Bring it to room temperature before adding the filling. 
  • Storage: This vegetarian stuffed eggplant will keep in the fridge for 2 to 3 days, but it's best enjoyed fresh. 
  • Visit our online shop to browse quality Mediterranean ingredients, including extra virgin olive oils, couscous, and all-natural and organic spices used in this recipe. 


Calories: 262.1kcalCarbohydrates: 53.9gProtein: 10gFat: 1.6gSaturated Fat: 0.2gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.3gSodium: 124.7mgPotassium: 711.8mgFiber: 11.4gSugar: 8.6gVitamin A: 344.8IUVitamin C: 8mgCalcium: 54.8mgIron: 1.7mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.
4.74 from 103 votes (63 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Judy K says:

    Just you use sweet or smoked paprika in this recipe?

    1. TMD Team says:

      Hi, Judy. We use sweet paprika here :).

  2. Bette Ireland says:

    This looks really good. There is just one little problem --- there is no sodium listed in nutrition. Surely there is sodium. No

    1. TMD Team says:

      Hi, Bette. Good catch! It's been updated now. Thanks so much for pointing that out.

  3. Vicky Nichols says:

    If we don't like all spice, what can we substitute?

    1. TMD Team says:

      Hi, Vicky. You can simply omit it if it's not a spice you love. With the others involved here, there still will be plenty of flavor!

  4. CICI says:

    Didn’t like this at all! Not the bland, flavorless couscous or the spice rub on the eggplant. Disappointing.

  5. Alokesh Samantaray says:

    I’m very excited to get the recipes from the cradle of civilization. I love to cook. Looking forward

  6. Nidhi. Khatore says:

    Tried this recipe today. We loved it. I added roasted corn and asparagus to the couscous . I also added some curry powder to the spice mixture.
    I topped the prepared dish with some arugula and crumbled feta!! Looked and also tasted Drkucious. Thank you Susie 🥰

  7. Sara says:

    Love this!!! Great vegetarian option. Eggplant was so creamy and the spices were great. I did modify the couscous filling to get ssome more flavour. I always make lemon garlic couscous whenever i make couscous (sauteed garlic, and then veggie broth and lemon juice before adding the couscous). Instead of having the tomatoes raw, i cooked the tomatoes with white onions and added this to the couscous mixture. YUM!

    1. TMD Team says:

      Thanks for sharing your adaptation here... YUM!

  8. Martha D says:

    5 stars
    Made this tonight and it’s a winner!

  9. Jennifer Kieran says:

    3 stars
    I found it a little bland …..the couscous needs more taste.
    It was okay but I wouldn’t make it again.

  10. Vicente says:

    5 stars
    Great recipe! I've tried it twice and it's perfect for Summer! Thank you and greetings from Argentina!