Stuffed Eggplants

 

Stuffed Eggplants with Couscous & Feta

These stuffed eggplants are a delicious and satisfying Mediterranean-inspired dish. The tender eggplant shells are filled with a flavorful mixture of grains, tomatoes, olives, and herbs, then topped with creamy, tangy feta cheese. They are light enough for a summer meal but hearty enough to be a satisfying main course.

Yields: 4 servings
Prep time: 20 minutes
Cook time: 35 minutes

Ingredients

• For the Eggplants:

  • 2 large eggplants

  • 2 tablespoons olive oil, plus more for brushing

  • Salt, to taste

• For the Filling:

  • 2 tablespoons olive oil

  • 1 clove garlic, minced

  • Eggplant flesh (scooped from the centers)

  • 1 medium tomato, chopped

  • ¾ cup cooked couscous or quinoa

  • ¼ cup black olives, pitted and sliced

  • 2 tablespoons fresh parsley or basil, chopped (plus more for garnish)

  • Salt and freshly ground black pepper, to taste

• For the Topping:

  • ½ cup crumbled feta cheese or goat cheese

  • 2 tablespoons breadcrumbs (optional, for a crisper topping)

Instructions

1. Prepare the Eggplants: Preheat your oven to 350°F (180°C). Slice the eggplants in half lengthwise. Using a spoon, carefully scoop out the flesh from the center of each half, leaving a ¼-inch thick border of flesh attached to the skin to create a "boat." Roughly chop the scooped-out eggplant flesh and set it aside for the filling.

2. Pre-bake the Shells: Place the hollowed eggplant shells on a baking sheet, cut-side up. Brush the interiors and rims lightly with olive oil and sprinkle with a pinch of salt. Bake for 15-20 minutes, until the flesh is just tender and beginning to soften. Remove from the oven (leave the oven on) and set aside.

3. Make the Filling: While the shells bake, prepare the filling. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped eggplant flesh and cook for 3-4 minutes, until it begins to soften. Stir in the chopped tomato and cook for another 2 minutes.

4. Combine: Remove the skillet from the heat. Stir in the cooked couscous (or quinoa), sliced black olives, and fresh herbs. Season the mixture with salt and pepper to taste.

5. Stuff the Eggplants: Spoon the filling evenly into the pre-baked eggplant shells, pressing down gently to pack it in.

6. Top & Bake: Sprinkle the crumbled feta (or goat cheese) over the top of each stuffed eggplant. If you want a golden, crispy crust, sprinkle the breadcrumbs over the cheese.

7. Final Bake: Return the baking sheet to the oven and bake for another 10-15 minutes, until the filling is heated through and the tops are lightly golden.

8. Serve: Let the stuffed eggplants cool for a few minutes before serving. Garnish with additional fresh parsley or basil, if desired. Enjoy!