Mediterranean Stuffed Eggplant with Couscous

A hearty yet healthy Mediterranean classic—tender roasted eggplant halves filled with fluffy couscous, vegetables, herbs, and finished with feta. Perfect as a vegetarian main or elegant side dish.

Time & Servings

• Prep: 15 minutes
• Cook: 35 minutes
• Total: ~50 minutes
• Serves: 4

 Ingredients

Eggplant

• 2 large eggplants (aubergines), halved lengthwise
• 3 tbsp olive oil
• Salt & black pepper, to taste

Couscous Filling

• 1 cup couscous (regular or whole wheat)
• 1 cup hot vegetable broth or water
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, sliced (optional)
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp paprika
• Salt & pepper, to taste

Finish

• ⅓–½ cup crumbled feta cheese
• 2 tbsp fresh parsley or basil, chopped
• Lemon wedges, for serving

 Instructions

1. Roast the Eggplant

1. Preheat oven to 200°C / 400°F.
2. Score the flesh of each eggplant half in a crisscross pattern.
3. Brush with olive oil, season with salt and pepper.
4. Place cut-side up on a baking tray and roast 25–30 minutes, until soft and golden.

2. Prepare Couscous

1. Place couscous in a bowl.
2. Pour over hot broth/water, cover, and let steam 5 minutes.
3. Fluff with a fork and set aside.

3. Make the Filling

1. Heat olive oil in a pan over medium heat.
2. Sauté onion for 3–4 minutes until soft.
3. Add garlic, zucchini, and bell pepper; cook 4–5 minutes.
4. Stir in tomatoes, olives, oregano, cumin, paprika, salt, and pepper.
5. Fold in the cooked couscous. Taste and adjust seasoning.

4. Stuff & Bake

1. Gently press down the roasted eggplant flesh to create space.
2. Spoon couscous mixture generously into each eggplant half.
3. Sprinkle with feta cheese.
4. Return to oven and bake 10–12 minutes until warmed through.

5. Serve

Garnish with fresh herbs and a squeeze of lemon juice. Serve warm.

 Serving Ideas

• Pair with Greek salad or cucumber yogurt sauce
• Add a drizzle of tahini or garlic yogurt
• Serve alongside grilled chicken or fish for a non-veg meal

 Allergen & Dietary Notes

• Contains: Gluten (couscous), dairy (feta)
• Vegan: Skip feta or use vegan feta
• Gluten-free: Use quinoa or rice instead of couscous

 Q & A

Q: Can I make this ahead?
Yes. Assemble fully, refrigerate up to 24 hours, and bake before serving.

Q: Can I freeze it?
Best enjoyed fresh, but you can freeze without feta for up to 1 month.

Q: How can I add protein?
Add chickpeas, lentils, or pine nuts to the couscous filling.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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