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Two Mediterranean stuffed eggplants filled with couscous, tomatoes, pine nuts, parsley, and feta cheese, served on a ceramic plate in a summer table setting.

Mediterranean Stuffed Eggplant Recipe

Mediterranean stuffed eggplant is a healthy and flavorful dish made with roasted eggplant halves filled with couscous, chickpeas, tomatoes, onions, garlic, and herbs. Topped with feta cheese and fresh parsley, then baked until golden, this recipe is ready in about 45 minutes and makes a wholesome, satisfying dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Method

Ingredients
  

  • 2 large eggplants halved lengthwise
  • 1 cup cooked couscous or rice/quinoa
  • 1 cup cooked chickpeas canned, rinsed
  • 1 cup diced tomatoes
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 3 tbsp olive oil
  • 1/2 cup crumbled feta cheese or vegan alternative
  • 1/4 cup fresh parsley chopped
  • 1 tsp paprika
  • 1 tsp cumin
  • Salt and pepper to taste
  • Lemon wedges for serving

Method
 

  1. Prepare the eggplant: Cut eggplants in half lengthwise. Scoop out some flesh to make a cavity. Brush with olive oil, sprinkle with salt, and roast at 200°C (400°F) for 20–25 minutes until tender.
  2. Cook the filling: In a pan, heat 2 tbsp olive oil. Sauté onion and garlic until soft. Add tomatoes, chickpeas, spices, salt, and pepper. Stir in couscous (or rice/quinoa). Mix well and cook for 5 minutes.
  3. Stuff the eggplants: Fill each roasted eggplant half with the mixture. Top with crumbled feta and fresh parsley.
  4. Bake again: Return stuffed eggplants to the oven for 10–12 minutes until heated through and slightly golden on top.
  5. Serve: Drizzle with olive oil, add a squeeze of lemon, and serve warm with salad or bread.