Mediterranean·vegetarian·medium

Mediterranean Stuffed Eggplant with Herbed Couscous

Name: Mediterranean Stuffed Eggplant with Herbed Couscous
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium eggplants; 3 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, minced; 400g ripe tomatoes, diced; 100g kalamata olives, pitted and chopped; 150g feta cheese, crumbled; 1 tsp dried oregano; 1/4 tsp ground cinnamon; 200g couscous; 300ml vegetable broth; 2 tbsp fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1 tbsp lemon juice

This dish is a celebration of Mediterranean flavors, inspired by the rustic stuffed vegetables found along the coast. I first tasted something similar in a tiny taverna in Crete, where the eggplant was roasted until silky and filled with a fragrant mix of tomatoes, olives, and feta. The herbed couscous, flecked with mint and parsley, soaks up the juices beautifully. It's a vegetarian main that feels both hearty and fresh, with briny olives, creamy feta, and a hint of cinnamon adding warmth. You'll love how the oven does most of the work, leaving you with a stunning centerpiece that's perfect for a relaxed dinner with friends.

60 min(prep 20 + cook 40)

4 servings

420 kcal

Ingredients

medium eggplants2
olive oil3 tbsp
onion, finely chopped1
garlic cloves, minced3
ripe tomatoes, diced400g
kalamata olives, pitted and chopped100g
feta cheese, crumbled150g
dried oregano1 tsp
ground cinnamon1/4 tsp
couscous200g
vegetable broth300ml
fresh parsley, chopped2 tbsp
fresh mint, chopped2 tbsp
lemon juice1 tbsp

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 down for 15 minutes.
2
Meanwhile, heat remaining 2 tbsp olive oil in a skillet. Sauté onion until soft, add garlic, cook 1 minute. Add chopped eggplant flesh, tomatoes, olives, oregano, cinnamon, and 1/2 tsp salt. Simmer 10 minutes until thick.
3
Stir in half the feta and adjust seasoning. Remove from heat.
4
In a bowl, pour hot broth over couscous, cover, and let stand 5 minutes. Fluff with fork, then stir in parsley, mint, lemon juice, and salt to taste.
5
Flip roasted eggplant shells, fill with tomato mixture, and top with remaining feta. Bake for 15 minutes until bubbly and golden.
6
Serve stuffed eggplants over herbed couscous, garnished with extra herbs if desired.

#mediterranean #vegetarian #stuffed-vegetables #oven-baked #couscous

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!