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Stuffed eggplant with couscous
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Stuffed eggplant with couscous

Discover the flavors of our Vegan Stuffed Eggplant with Couscous, a perfect fusion of nutritious ingredients and aromatic spices. This easy-to-follow recipe features tender eggplants filled with a savory mix of whole wheat couscous, vibrant bell peppers, hearty chickpeas, and sweet raisins, all seasoned with a blend of cumin, paprika, and cinnamon. Each serving offers a balance of protein and carbs, making it an ideal vegan meal. Ready in just an hour, this stuffed eggplant with couscous dish is not only a feast for the senses but also a healthy addition to any meal plan. Dive into this delightful recipe that's sure to become a new favorite!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: dinner, lunch, Main Course
Cuisine: Mediterranean
Keyword: couscous, eggplant, vegan, vegetarian
Servings: 4 people
Calories: 350kcal

Ingredients

  • 2 medium eggplants
  • 1 cup couscous whole wheat for added nutrition
  • 1 red bell pepper finely diced
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup canned chickpeas drained and rinsed
  • 1/2 cup raisins or dried cranberries
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Instructions

  • Preparation (15 minutes):
  • Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/2 inch border, and chop the scooped flesh.
  • Cook the Couscous (10 minutes):
  • Prepare the couscous according to package instructions. Fluff with a fork and set aside.
  • Sauté (10 minutes):
  • In a skillet, heat the olive oil over medium heat. Sauté the onion, garlic, and bell pepper for about 5 minutes. Add the chopped eggplant flesh, cumin, paprika, cinnamon, salt, and pepper. Cook for another 5 minutes.
  • Combine (5 minutes):
  • Mix the sautéed vegetables with the cooked couscous, chickpeas, and raisins. Adjust seasoning if necessary.
  • Stuff and Bake (30 minutes):
  • Stuff the eggplant shells with the couscous mixture. Place in a baking dish and bake for about 30 minutes, or until the eggplants are tender.
  • Garnish and Serve:
  • Garnish with fresh parsley and serve with lemon wedges.

Notes

Nutritional Information (per serving):
Servings: 4
Calories: Approximately 350 kcal
Protein: 9 g
Carbohydrates: 60 g
Prep Time: 30 minutes
Cook Time: 30 minutes