Mediterranean Stuffed Eggplant with Herbed Couscous
Imagine tender roasted eggplant halves filled with a fragrant mix of couscous, sun-dried tomatoes, olives, and feta, all brought together with Mediterranean herbs. This dish is a celebration of summer flavors, inspired by the coastal cuisines of Greece and Italy. The eggplant becomes silky in the oven, while the filling stays moist and zesty. Each bite offers a burst of briny olives, sweet tomatoes, and creamy cheese. It's a vegetarian main that even meat-lovers will adore. Serve it with a simple green salad and a glass of white wine for a truly Mediterranean experience. You'll love how the couscous soaks up the juices from the eggplant and tomatoes, creating a harmonious and satisfying meal.
Ingredients
- eggplants2 medium
- couscous200g
- vegetable broth250ml
- sun-dried tomatoes80g
- Kalamata olives60g
- feta cheese100g
- red onion1 small
- garlic cloves2
- olive oil3 tbsp
- lemon juice2 tbsp
- fresh parsley20g
- fresh mint10g
- dried oregano1 tsp
- salt and pepperto taste
Nutrition
Directions
- 1
Preheat oven to 200°C (400°F). Halve eggplants lengthwise and scoop out flesh, leaving 1cm shell. Chop flesh. Brush shells with 1 tbsp olive oil, season, and roast cut-side up for 15 minutes.
- 2
Meanwhile, heat 1 tbsp olive oil in a pan. Sauté chopped onion and garlic until soft. Add chopped eggplant flesh and cook for 5 minutes. Stir in sun-dried tomatoes, olives, oregano, salt, and pepper.
- 3
In a bowl, pour hot broth over couscous, cover, and let stand 5 minutes. Fluff with a fork. Mix in the eggplant mixture, crumbled feta, lemon juice, and chopped herbs. Adjust seasoning.
- 4
Fill roasted eggplant shells with couscous mixture, mounding slightly. Drizzle with remaining olive oil.
- 5
Bake at 180°C (350°F) for 20 minutes until heated through and tops are golden. Serve warm with extra lemon wedges if desired.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!