Stuffed eggplant is comforting and full of flavor. Roasted eggplant becomes tender and rich, then filled with fluffy couscous, toasted pine nuts, and herbs for a dish that feels both satisfying and light. It’s perfect as a main course or a generous side.
This is Let’s Veg comfort with a Mediterranean touch.
Stuffed Eggplant with Couscous & Pine Nuts
Stuffed eggplant with couscous and pine nuts baked tender and flavorful. A Mediterranean style Let’s Veg recipe perfect for easy dinners.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 400°F (205°C).
- Score eggplant flesh, brush with 2 tbsp olive oil, and season with salt and pepper.
- Place cut-side up on a baking sheet and roast for 30 minutes, until tender.
- Meanwhile, place couscous in a bowl and pour boiling broth over it. Cover and let sit 5 minutes, then fluff with a fork.
- Toast pine nuts in a dry skillet until golden. Remove and set aside.
- Heat remaining olive oil in a skillet. Add onion and cook 4-5 minutes until soft.
- Add garlic and cook for 30 seconds.
- Stir onion mixture, toasted pine nuts, herbs, and spices into couscous.
- Spoon couscous filling into roasted eggplant halves.
- Return to oven for 10 minutes. Serve warm.
Nutrition
Notes
Add raisins or dried cranberries for sweetness
Feta or goat cheese can be added if desired
Works well as a make-ahead dish