This stuffed eggplant recipe begins with tender roasted eggplant halves filled with a simple vegan Mediterranean stuffing with couscous, chickpeas, tomatoes, and fresh herbs.
Stuffed Eggplant is a Dinner-time Favorite
Eggplant is a staple ingredient in the Mediterranean Diet, and one of my favorite vegetables to transform into everything from dips and spreads to main meals! I love cooking it to tender perfection, whether in a hearty stew, or a smoky baba ganoush, or stuffed as I do in this recipe (and many others)!
I have made many eggplant recipes, including a family favorite where I baked it in tomato sauce with a spiced meat mixture, but I wanted to make one for my vegetarian and vegan friends. For this stuffed eggplant recipe, I simply fill the eggplant with a combination of couscous, chickpeas, tomato, parsley, and green onion. Then I season it with Mediterranean spices like allspice, coriander, paprika, and a dash of cinnamon.
The whole recipe only takes about 20 minutes of hands-on time, plus, it reheats beautifully the next day for lunch, which is always a win in my book!
Vegetarian Stuffed Eggplant Ingredients
- Two globe eggplants (the large, deep purple kind), cut into halves, seasoned and roasted until tender and silky.
- Cooked couscous is the base or main component of the stuffing. If you’re new to making this pasta, follow my guide on how to cook couscous perfectly every time.
- Chickpeas (Garbanzo beans). Chickpeas add heft, plant-based protein, and fiber to the eggplant stuffing. They make 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.
- 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)
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):
- Prepare the eggplant. 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 it can make a big difference.
- Preheat the oven and combine the spices. Heat the oven to 425°F. In a small bowl, combine allspice, coriander, paprika, and ground cinnamon.
- Season and Roast the eggplant. Place eggplant halves, cut side up, on a generously oiled sheet pan. Brush the cut side with extra virgin olive oil. Set aside 1 teaspoon of the spice mixture and rub the remaining mixture over the cut side of each eggplant half. Place the baking sheet in the oven and bake for 35 to 45 minutes or until the eggplant flesh is nice and tender.
- Cook the couscous. While the eggplant roasts, bring a kettle of water to a boil and place a medium saucepan over medium heat. Add a little 2 teaspoons of extra virgin olive oil to the pan. Add the couscous, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous, cover, and immediately remove from the heat. Let it sit for 10 minutes until the couscous is cooked, doubled in size, and fluffy.
- Make the filling. Fluff the couscous with a fork and season with a dash of salt and the reserved spice mixture. Add chickpeas, chopped tomatoes, green onions, and parsley. Stir to combine.
- 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 a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini, if using. Enjoy!
Expert Tips and Troubleshooting
- 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 it 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 a gluten-free option, use cooked quinoa in place of couscous.
What to Serve with Vegetarian Stuffed Eggplant
Because these stuffed eggplants are hearty and satisfying, you can easily serve them as a vegetarian main course, starting with a simple soup like roasted tomato basil soup or if you don’t mind chicken, this freekeh chicken soup is a household favorite.
If you’re serving them as a side dish, you can try Moroccan Fish Kofta, grilled lamb chops, or roasted Cornish hen.
If you love stuffed veggies, try these vegetarian stuffed peppers next! You may also like: eggplant rollatini, stuffed peppers, Greek stuffed tomatoes.
More Eggplant Recipes to Try Next!
Appetizer and Mezze
Eggplant Bruschetta (Gluten Free and Vegan Appetizer)
Appetizer and Mezze
Crispy Baked Eggplant Fries
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.
Ingredients
- 2 large eggplants
- Kosher salt
- Extra virgin olive oil (I used Private Reserve Greek EVOO)
- For spice mixture
- 3/4 teaspoon allspice
- 3/4 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- For the 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 per this recipe
Instructions
- Prepare the eggplant. 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 it can make a big difference.
- Preheat the oven and combine the spices. Heat the oven to 425°F. In a small bowl, combine allspice, coriander, paprika, and ground cinnamon.
- Season and Roast the Eggplant. Place eggplant halves, cut side up, on a generously oiled sheet pan. Brush the cut side with extra virgin olive oil. Set aside 1 teaspoon of the spice mixture and rub the remaining mixture over the cut side of each eggplant half. Place the baking sheet in the oven and bake for 35 to 45 minutes or until the eggplant flesh is nice and tender.
- Cook the couscous. While the eggplant roasts, bring a kettle of water to a boil and place a medium saucepan over medium heat. Add a little 2 teaspoons of extra virgin olive oil to the pan. Add the couscous, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous, cover, and immediately remove from the heat. Let it sit for 10 minutes until the couscous is cooked, doubled in size, and fluffy.
- Make the filling. Fluff the couscous with a fork and season with a dash of salt and the reserved spice mixture. Add chickpeas, chopped tomatoes, green onions, and parsley. Stir to combine.
- 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 a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini, if using. Enjoy!
Video
Notes
- 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.
Nutrition
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
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This was delicious! I wasn’t sure how much I’d like those spices in the savory dish, but they were fantastic. I salted the eggplant like you said, and it was super creamy. I may add something salty to the filling next time, though. Capers, Kalamata olives, or feta cheese would take this to a whole different place.
I really like this recipe on busy weekdays. It is easy to make with not so much ingredients but still it is very delicious and taste amazing. I almost make this ones a week.
Thanks again for a great recipe!!
Made this exactly as written. It was absolutely delicious, the tahini sauce was a great idea, and we had leftover couscous filling that was great on its own. Came together easily like all your recipes. Thanks!
I followed the recipe exactly except for adding a clove of minced garlic because I put garlic in everything. The recipe makes way more filling than needed but it’s so good on it’s own as a salad. My cooked eggplant was very stringy and difficult to eat but tasted good. The addition of your creamy tahini sauce was excellent and makes the filling so rich and creamy. I will definitely make again but without the eggplant.
I’m happy you tried this, Sue! Thank you for taking the time to provide such a detailed comment.
Hi Suzy, could we do this recipe with zuccinis?
Hi, Serpil. I haven’t tried that, but I think it could work. My only concern is that this filling is quite hearty/bulky, so you’d want to use adequately-sized zucchinis. I do have a few other stuffed zucchini recipes you can look at for other ideas/inspiration: Stuffed Zucchini Boats and Middle Eastern Stuffed Zucchini.
This was easy to make and yummy but confession here, we didn’t really care for the eggplant part. That said, the spice mix and stuffing was so delicious I was glad to have leftovers for a cold lunch. I’ve made just the “stuffing” part twice more with my variations to taste. I add a dash of salt, a liberal shake of the spice mix (now premixed to have on hand) a couple cloves of minced garlic and toss in a handful of nuts and a small cucumber minced for some extra crunch. I refer to this as a chickpea couscous salad. There’s a bunch of it in the fridge as we speak! Many thanks for launching us toward a go to lunch.
Oh, and I have already recommended to friends they try toasting the couscous to bring out the nutty flavor. Delish!
Thanks for the feedback, Deborah!!
Just wow!. Delicious and hit the spot too! The seasoning and especially Tahini was very nice touch. Never tried Tahini, but glad I did. I see and tasted what you meant by makes a difference to let the skin cook with the kosher salt.
Thanks, Victor!
Made it to a T and it was great.
Awesome! Thanks, Gregory!
Absolutely Delicious! I made this exactly according to your recipe. The spices and flavors meld together so well! We will make this again! My family and I loved it!
Awesome! Thanks, Sabrina!
This is such a yummy dish!!
I rarely eat a meal without meat and rarely cook eggplant, although I’ve always loved it. This was such an easy, inexpensive, healthy, and tasty recipe! thank you for sharing!!!
My pleasure, Jen. So glad you enjoyed it!
I am roasting the eggplants as I write this. Made the filling and tasted it . Thought it was a little blah. I even added a little cumin, which I love and use alot. Does this get tastier after the tahini sauce tops it. I followed the quantities of spices exactly. Needs a little kick. Going to add a little more lemon juice to filling. Anyone’s thoughts??
Hi Marie, we do love adding the tahini on top. Also, often times, it is about the freshness and pungency of spices used. You can certainly add more of any spices you enjoy!
This is such a great concept that could be altered so easily depending upon what you have on hand or what your diet allows. We are currently not eating any starches, so the chickpeas and couscous were out. We just followed the recipe but instead added caramelized onions and red peppers, chopped walnuts, chopped parsley, and feta cheese to the topping. Also, my oven is dead so I “baked” the eggplant in a pan on my grill. It was all spectacular. I’m not rating it though because I really didn’t follow the recipe.
Thanks for sharing you adaptions for this one! Sounds delish!
The seasoning was not appropriate for this dish. The cinnamon and allspice gave it a very odd flavor. Also, the tahini sauce was pretty bad. The pictures look way better than the actual dish. Definitely won’t be making this dish again.
Just made this for dinner and we loved it. I used crunchy roasted chickpeas (used your recipe) as I like to have something crunchy as well.
Great idea! Thanks, Sarina!
One of my favorite recipes, I use hummus instead of tahini sauce, and add a couple slices of avocado. Oh so good
YUM! Thanks for sharing, Shannon!
This is a new favorite dinner in my house! My husband and I usually eat meat at dinner, and this is a delicious, filling meatless meal. I like to add some feta cheese to the stuffing. I also add a little bit of water to the tahini sauce so I can drizzle it all over! Yum yum yum
Thanks, Aerial!
Another excellent recipe! My youngest daughter is vegetarian so I LOVE all the vegetarian recipies you post. She loves couscous but does not like eggplant. Ha ha! She ate this and loved it! I truly appreciate how healthy AND delicious your recipies are.