Couscous-Stuffed Eggplant Recipe

Name: Couscous-Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small eggplants, about 10 ounces each; 4 1/2 cups cooked couscous; 8 plum tomatoes, diced; 6 cloves roasted garlic, peeled; 1/2 cup toasted pine nuts; ⅓ cup chopped fresh coriander; 1 large jalapeno pepper, stemmed, seeded and minced; 1 tablespoon fresh lemon juice; 2 teaspoons ground cumin; 1 tablespoon salt, plus more to taste; Freshly ground pepper to taste

Servings: persons

4 small eggplants, about 10 ounces each
4 1/2 cups cooked couscous
8 plum tomatoes, diced
6 cloves roasted garlic, peeled
1/2 cup toasted pine nuts
⅓ cup chopped fresh coriander
1 large jalapeno pepper, stemmed, seeded and minced
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
1 tablespoon salt, plus more to taste
Freshly ground pepper to taste

1
Preheat oven to 400 degrees.
2
Prick the eggplants a few times with a fork.
3
Put them on a baking sheet, and bake until soft, about 45 minutes.
4
When cool enough to handle, cut the eggplants in half lengthwise.
5
Scoop the flesh into a bowl carefully to avoid tearing the skins.
6
Set the shells aside.
7
Put the remaining ingredients in the bowl with the eggplant and stir to combine.
8
Taste, and adjust seasoning if needed.
9
Spoon the mixture into the eggplant shells, mounding it over the top.
10
Either serve the stuffed eggplants whole or cut them in half crosswise.
11
Place on a platter and serve.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 small eggplants, about 10 ounces each, 4 1/2 cups cooked couscous, 8 plum tomatoes, diced, 6 cloves roasted garlic, peeled, and more.

Yes, Couscous-Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Couscous-Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions