20-Min Mediterranean Stuffed Eggplant
Halved eggplant roasts while you mix a bright, herby couscous filling with tomatoes, feta, and olives. Everything comes together on one sheet pan in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 325
- Protein
- 12g
Ingredients
- 2 medium (about 1 lb total) eggplant
- ¾ cup couscous
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ⅓ cup kalamata olives, chopped
- ⅓ cup fresh herbs (parsley, dill, or oregano), chopped
Instructions
- 1
Cut eggplants in half lengthwise. Scoop out flesh, leaving a thin shell. Chop the flesh into small cubes.
- 2
Arrange eggplant halves cut-side up on a sheet pan. Brush with olive oil, season with salt and pepper.
- 3
Roast at 400°F for 8 minutes while you mix couscous, chopped eggplant flesh, tomatoes, feta, olives, and herbs in a bowl.
- 4
Remove eggplant shells from oven. Spoon filling into each half, pressing gently to pack.
- 5
Roast stuffed eggplant 8–10 minutes more until shells are very tender and filling is warm.
- 6
Drizzle with olive oil. Serve hot or at room temperature.
Tools you’ll need
- sheet pan
- chef's knife
- mixing bowl
- spoon or spatula
- oven (preheated to 400°F)
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