Mediterranean Stuffed Eggplant

Mediterranean Stuffed Eggplant is a simply elegant meal. I love the filling with couscous, chickpeas, veggies and crumbled feta. Plus, this Stuffed Eggplant recipe is versatile enough to use up veggies in your fridge. I tossed in asparagus, mushrooms, coloured peppers and cherry tomatoes. Additionally, you can prep components of this recipe in advance (like the couscous, chopping or sweating the eggplant) for speedier assembly later!

How to Make Easy Couscous

Couscous is about as easy as it gets. It can be cooked in 10 minutes and you don’t even need the stove. Do I have your attention now? Here’s how to make EASY COUSCOUS. Afterwards, you can mix in your veggies and chickpeas for the Eggplant filling! Also, here’s my Instagram reel on How to Make Simple Couscous.

1 cup of couscous + 1 cup boiling water. Add little Kosher Salt.

Cover and let stand for 10 minutes.

Fluff and it’s ready to eat!

How to “Sweat” an Eggplant

Firstly, eggplants are technically a fruit and not a vegetable. They also need to be used up a day or two after purchasing or they become more bitter and the skin is tougher. Before roasting eggplant, I like to “sweat” the eggplant first. This involves adding salt, which reduces bitterness and removes excess moisture.

To sweat an eggplant, slice the eggplant in half or into coins if you’re making eggplant parmesan. Next, generously sprinkle Kosher salt on the exposed flesh. Allow to rest for at least 30 minutes. Finally, use a paper towel to blot off extra moisture and excess salt.  

• Serves: 2
• Prep Time: 30 minutes
• Cook Time: 45 minutes

Ingredients:

• Eggplant, Cut in Half
• Kosher salt
• Olive oil

Seasoning on Eggplant:

• ½ tsp oregano
• 1/8 tsp red pepper flakes
• Fresh ground pepper

Filling (Makes Extras)

• 1 cup couscous
• 19 oz can of chickpeas, rinsed and drained
• 2-3 cups of chopped veggies (I used mushrooms, tomato, asparagus, peppers, garlic, Italian parsley)

Optional: ¼ cup Prosciutto

Garnish: Crumbled Feta cheese, Italian Parsley & Balsamic Glaze

Mediterranean Stuffed Eggplant Directions:

1. Firstly, preheat oven to 425F. 
2. Cut off the green top of the eggplant and cut in half lengthwise. Generously sprinkle Kosher salt and place eggplant on a parchment-lined baking sheet. Allow to sit for minimum of 30 minutes to “sweat” the bitterness and moisture out before roasting. Pat eggplant dry. 
3. Then, using a paper towel, wipe to remove excess salt and moisture. 
4. Brush the eggplant flesh with olive oil – I use a plastic pastry brush. Season with oregano, red pepper flakes, salt and fresh ground pepper. 
5. Bake in the oven for 35 to 40 minutes until the fresh is tender and browned. 
6. Now, it’s time to make the filling while the eggplant is roasting. In a large saucepan on medium heat, add oil to lightly coat the bottom. Add your firmer vegetables first and add garlic last since it cooks the fastest. Splash a little more oil if pan gets dry. Add your chickpeas to the veggie mix and toss to coat with oil. Set aside. 
7. Couscous is cooked with a 1:1 ratio of couscous to boiling water. Cover and let stand for 10 minutes before fluffing with a fork. Cooked couscous can then be added to your veggie and chickpea mix and stirred in to combine ingredients. 
8. Then, taste your couscous veggie mixture and if desired, add oil, oregano and re-taste. I sometimes add a splash (~1-2 tbsp) red wine vinegar for an extra pop of flavour. 
9. When the eggplant is done, use the back of a spoon to push the flesh downward to create a small cavity for the couscous mixture. Finally, spoon in your veggie couscous mixture. 
10. Finally, to garnish, crumble feta cheese, sprinkle parsley and drizzle balsamic glaze. 

Mediterranean Stuffed Eggplant

Yield: 2

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This Mediterranean Stuffed Eggplant is flavourful and elegant. Enjoy dinner!

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Ingredients

• Eggplant, Cut in Half
• Kosher salt
• Olive oil
• Seasoning on Eggplant:
• ½ tsp oregano
• 1/8 tsp red pepper flakes
• Fresh ground pepper
• Filling (Makes extras)
• 1 cup couscous
• 19 oz can of chickpeas, rinsed and drained
• 2-3 cups of chopped veggies (I used mushrooms, tomato, asparagus, peppers, garlic, Italian parsley)
• Optional: ¼ cup Prosciutto
• Garnish: Crumbled Feta cheese, Italian Parsley & Balsamic Glaze

Instructions

1. Preheat oven to 425F.
2. Cut off the green top of the eggplant and cut in half lengthwise. Generously sprinkle kosher and place on a parchment lined baking sheet. Allow to sit for minimum of 30 minutes to “sweat” the bitterness and moisture out before roasting. Pat eggplant dry.
3. Next, using a paper towel, wipe to remove excess salt and moisture.
4. Brush the eggplant flesh with olive – I use a plastic pastry brush. Season with oregano, red pepper flakes, salt and fresh ground pepper.
5. Bake in the oven for 35 to 40 minutes until the fresh is tender and browned.
6. Now, it’s time to make the filling while the eggplant is roasting. In a large saucepan on medium heat, add oil to lightly coat the bottom. Add your firmer vegetables first and add garlic last since it cooks the fastest. Splash a little more oil if pan gets dry. Add your chickpeas to the veggie mix and toss to coat with oil. Set aside.
7. Couscous is cooked with a 1:1 ratio of couscous to boiling water. Cover and let stand for 10 minutes before fluffing with a fork. Cooked couscous can then be added to your veggie and chickpea mix and stirred in to combine ingredients.
8. Taste your couscous veggie mixture and if desired, add oil, oregano and taste. I sometimes add a splash (~1-2 tbsp) red wine vinegar for an extra pop of flavour.
9. When the eggplant is done, use the back of a spoon to push the flesh downward to create a small cavity for the couscous mixture. Finally, spoon in your veggie couscous mixture.
10. To garnish, crumble feta cheese, sprinkle parsley and drizzle balsamic glaze.