Vegetarian Stuffed Eggplant
A delightful Mediterranean dish featuring roasted eggplant halves filled with a simple vegan stuffing of couscous, chickpeas, and fresh herbs.
Equipment
- Oven
- sheet pan
- saucepan
- small bowl
Ingredients
Vegetables
- 2 large eggplants
- Kosher salt
Oils
- Extra virgin olive oil For brushing and cooking
Spices
- ¾ teaspoon allspice
- ¾ teaspoon coriander ground
- ½ teaspoon paprika ground
- ½ teaspoon ground cinnamon
Filling
- 1 cup dry couscous
- 1 cup canned or cooked chickpeas drained
- 1 small Roma tomato diced
- 1 green onion chopped
- 1 handful fresh parsley finely chopped
To Serve
- Tahini sauce per recipe
Instructions
Preparation
- 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.
- Heat the oven to 425 degrees F.
- In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
- Pat eggplant dry. Brush the flesh with extra virgin olive oil. Use the spice mixture to season the eggplant.
- Place eggplant halves on a generously oiled sheet pan, flesh side up. Bake for 35 to 45 minutes or until tender.
- Cook the couscous in a saucepan with a bit of olive oil. Add boiling water, cover and let sit for 10 minutes.
- Fluff the couscous and combine with reserved spices, chickpeas, tomatoes, green onions, and parsley.
- Assemble the stuffed eggplant on a serving platter. Push the flesh down to create a cavity and fill with couscous mixture. Drizzle with tahini.
Notes
Serve warm or at room temperature as a main dish or side dish next to a protein.
Nutrition
Serving: 1stuffed eggplant halfCalories: 250kcalCarbohydrates: 36gProtein: 8gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 350mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg
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