Sheet-Pan Mediterranean Stuffed Eggplant
Halved eggplants stuffed with herby couscous, tomatoes, and feta, roasted until tender and golden. A one-pan vegetarian dinner that tastes like a Mediterranean escape.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 whole eggplant, medium
- ¾ cup couscous
- 1 can (14.5 oz) canned diced tomatoes
- ½ cup feta cheese, crumbled
- ¼ cup fresh herbs (parsley, dill, or oregano, chopped)
- ½ medium red onion, diced
Instructions
- 1
Halve eggplants lengthwise. Scoop out the insides, leaving a 1/2-inch shell. Chop the scooped flesh into small cubes.
- 2
Toss eggplant halves and cubed flesh with olive oil and salt. Spread on a sheet pan, cut-side up. Roast at 400°F for 10 minutes.
- 3
While eggplants roast, stir couscous with boiling water (1.25 cups) and cover for 5 minutes until fluffy.
- 4
Fold cooked couscous, tomatoes (with juice), feta, herbs, red onion, and roasted eggplant cubes together in a bowl.
- 5
Spoon the mixture into eggplant halves, packing gently. Return to oven and roast 10 more minutes until golden.
- 6
Serve hot. Drizzle with extra olive oil and a squeeze of lemon if desired.
Tools you’ll need
- chef's knife
- spoon
- sheet pan (18 × 13 inch)
- mixing bowl
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
