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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Made this for dinner- it was perfect! I substituted parsley for mint and topped it with a lemon mint yogurt. It’ll be a new staple!
Yum! Thanks so much, Emily!
Wlmy family loved this recipe! I did not add the couscous. I added 2 cans of chick peas, corn, 1 red pepper, regular diced onion, parsley, green onion, fresh garlic, 2 roma tomatoes. I added turmeric and curry, salt, pepper. So YUMMY! THANK YOU!
A new autumn staple for us!!
I made this today for dinner wanting to make a different dish with my eggplant it came out yummy 😋. I substituted the Roma tomatoes with the black ones and used Greek goddess dressing for the drizzle instead
I’m going to make this today. Can I use Baharat spice in place of the spices listed in the recipe as most of them are in it.
Sure, Kathy! Of course, it will change the flavor profile a bit, but I think it would still be delish!
This was a very easy recipe to pull together and had such a wonderful flavor. I have already logged into the rotation of staples for summer weekends.
Yay! Thanks, Andy!
Just curious….do you use sweet or smoked paprika in this recipe?
Hi, Judy. We use sweet paprika here :).
This looks really good. There is just one little problem — there is no sodium listed in nutrition. Surely there is sodium. No
Hi, Bette. Good catch! It’s been updated now. Thanks so much for pointing that out.
If we don’t like all spice, what can we substitute?
Thanks
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!
Didn’t like this at all! Not the bland, flavorless couscous or the spice rub on the eggplant. Disappointing.
I’m very excited to get the recipes from the cradle of civilization. I love to cook. Looking forward
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 🥰
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!
Thanks for sharing your adaptation here… YUM!
Made this tonight and it’s a winner!
I found it a little bland …..the couscous needs more taste.
It was okay but I wouldn’t make it again.
Great recipe! I’ve tried it twice and it’s perfect for Summer! Thank you and greetings from Argentina!