Stuffed Eggplants with Couscous

Name: Stuffed Eggplants with Couscous
Cuisine: American
Ingredients: 2 tablespoons chopped fresh mint (optional); 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; ½ teaspoon paprika; 2 tablespoons pine nuts, for garnish (optional); 5 ounces (140 g) feta cheese (optional); Juice of ½ lemon; 2 medium globe eggplants; Salt; ¾ cup (175 g) cooked Moroccan couscous or cooked quinoa, for gluten free; Pinch of saffron threads; Olive oil; ¾ cup (175 g) cooked Moroccan couscous or cooked quinoa, for gluten free; ½ medium yellow onion, sliced thin; 2 cloves garlic, sliced thin; 1½ cups (360 ml) boiling water; 2 tablespoons olive oil; ½ teaspoon ground coriander; ¼ teaspoon freshly ground black pepper; 2 cups (300 g) grape tomatoes, halved lengthwise; ½ teaspoon ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

There’s something wonderful about serving a meal that comes all wrapped up in one flavorful package. These eggplants take a Middle Eastern approach, with floral saffron couscous, bright herbs, and nutty pine nuts.

Ingredients

For the Eggplant

2 medium globe eggplants
Salt
Olive oil

Americas
United States
San Francisco
Main course
Gluten-free
Vegan
Autumn
Summer

Method

Preheat the oven to 375°F (190°C). Halve the eggplants lengthwise and diagonally score the exposed flesh several times in one direction, then rotate the eggplant 90 degrees and score across the first cuts to create a diamond pattern. Salt the eggplant well and let sit for 20 minutes.</