Stuffed Eggplant with Couscous

This is a complete meal in an edible shell!



  • 2 tbsp butter
  • 1-1/2 cups couscous (Red Mill)
  • 2 medium-sized eggplant, about 7 inches long, stems trimmed and eggplants cut in half lengthwise
  • 3 cups chicken broth or water
  • 4 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 medium onion, finely chopped
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • to taste salt and peper
  • grating Parmigiano Reggiano cheese for top


  1. Preheat oven to 350F.
  2. In a medium-size sauce pan, melt the butter, then stir in the couscous and cook until it begins to look golden brown. Slowly pour in the broth or water and bring to the boil. Lower the heat to medium high and cook covered until the couscous is tender; drain and place in a bowl. Return pan to the stovetop.
  3. Cut around the inside shell of each eggplant half, remove the eggplant with a spoon but leave a 1/4-inch thick wall.Cut the eggplant into small pieces. Set aside.
  4. Brush the hollowed out eggplant shells with the olive oil and oregano mixture and place the shells cut side down on a lightly greased baking sheet. Bake the shells for about 10 minutes or just until a knife easily pierces the skin; do not overcook of the shells will fall apart. Remove shells from the oven and allow to cool.
  5. Heat remaining 2 tablespoons of the oil in the sauce pan and stir in the onions and cook until wilted; stir in the garlic and cook about 1 minute. Stir in the tomato paste and coat the mixture well and cook about 3 minutes over medium low heat. Stir in the eggplant and continue cooking until the eggplant softens.
  6. Transfer the eggplant mixture to the bowl with the couscous and combine well. Add salt and pepper to taste. Divide and fill the shells with the mixture and sprinkle the tops with grated cheese. Cover and bake for 25-30 minutes or until hot and couscous slightly crunchy looking.
Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.