Mediterranean Stuffed Eggplant

Votes: 1
Rating: 4
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Prep Time15minutes
Cook Time75minutes
Passive Time
Nutrition Facts
Mediterranean Stuffed Eggplant
Amount Per Serving
Calories 328 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 214mg 9%
Potassium 459mg 13%
Total Carbohydrates 49g 16%
Dietary Fiber 8g 32%
Sugars 5g
Protein 11g 22%
Vitamin A 4%
Vitamin C 11%
Calcium 7%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

I went to a local farmer’s market with my daughter last weekend and, in addition to pounds of fresh tomatoes, I bought some eggplant. I practically always make eggplant parmesan. Since we just had that dish a few weeks ago, I was looking to make something different. You can experiment with adding different items in place of the olives, garbanzo beans, and tomatoes. But I would recommend giving it a try, as is, first.



  • 4 small eggplant halved lengthwise and salted
  • 1/2 cup onion half red/half white onion diced
  • 2 Tbl. olive oil
  • 1 1/2 cups couscous
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • 13.5 oz. reduced fat coconut milk or water/vegetable broth
  • 15 oz. garbanzo beans drained
  • 2.25 oz. olives, sliced and drained
  • 1 medium tomato seeded and diced
  • 1/2 cup Follow Your Heart Dairy-Free Feta Crumbles


  1. Slice eggplants in half, lengthwise. Sprinkle generously with salt and let sit for at least 15 minutes. Pat dry and remove most of the salt.
  2. Place halved eggplants, flesh side up, on a lined sheet pan and bake for 30 minutes. Flip eggplant over and bake an additional 20 minutes, or until fork-tender. Set aside and when cool enough to handle, about 5 minutes, smash the flesh of the eggplants with a fork.
  3. In a medium saucepan, heat 2 Tbl. olive oil and saute red/white onions until translucent, over medium heat, about 4 minutes.
  4. Heat coconut milk in a separate container and set it aside.
  5. To the cooked onions, add couscous and coat with oil. Stir in cumin and coriander and add heated coconut milk and bring to a boil. Shut off heat, cover, and let sit for 10 minutes, and then fluff with a fork.
  6. Stir in garbanzo beans, black olives, tomato, and vegan feta crumbles.
  7. Fill each eggplant shell with the couscous mixture. Top each of the halves with a drizzle of olive oil and a sprinkle of oregano.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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