Israeli Couscous Stuffed Eggplants Recipe

This recipe for Israeli Couscous Stuffed Eggplants resonates with me because it perfectly balances hearty and fresh, satisfying my love for vibrant, colorful meals that feel indulgent yet wholesome. Plus, the combination of roasted eggplant, creamy couscous, and zesty spices truly feels like a unique culinary adventure right from my kitchen!

I adore making meals that are not only healthy but also really filling, and my Couscous-Stuffed Eggplants fit that description precisely. They begin with eggplants that are sliced in half and brushed with good olive oil.

For the filling, I mix together my cherry tomatoes (which are the most delicious ones I know of), toasted pine nuts, and the Israeli couscous with which I’ve flavored my dish. I finish it all off with a serious sprinkle of fresh parsley.

Ingredients

Eggplants:
High in dietary fiber and antioxidant compounds.

These nutrients are essential because they play significant roles in maintaining our health.

Fiber aids in digestion and is good for gut health.

Antioxidants protect our cells from damage that can lead to chronic diseases.

Israeli Couscous:
An origin of carbs supplies vigor and molecular heft.

Olive Oil:
Has healthy monounsaturated fats, good for heart health.

Cherry Tomatoes:
They are rich in vitamins A and C, and they add a delightful sweetness and a burst of acidity.

Pine Nuts:
Supply protein and beneficial fats, impart a nutty taste.

Lemon Juice:
Contributes brightness and acidity; rich in vitamin C.

Smoked Paprika:
Provides a smoky undertone and a deep color to foods.

Feta Cheese:
A choice; it imparts a rich, creamy texture and a tangy flavor, and it provides calcium.

Ingredient Quantities

• 2 medium eggplants, halved lengthwise
• 2 tablespoons olive oil, divided
• 1 cup Israeli couscous
• 1 1/4 cups vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Set your oven to 400°F (200°C) to start the preheating and line a roasting sheet with parchment paper to catch any drippings.

2. Pour the olive oil, 1 tablespoon, onto the cut sides of the eggplant. Then sprinkle with salt and pepper to taste. Put the eggplants (cut side down) onto a baking sheet. Roast them for 25-30 minutes at 400 degrees. They are done when the flesh is very tender and starting to collapse.

3. In the meantime, heat the leftover tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast it, stirring almost continuously, until it’s golden brown. This should take about 5 minutes.

4. Add toasted couscous to the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes until the couscous is cooked and the liquid is absorbed. Remove from heat and let it sit for a few minutes, then fluff with a fork.

5. In a big bowl, combine the warm couscous, halved cherry tomatoes, toasted pine nuts, finely chopped parsley, lemon juice, cumin, and smoked paprika. Combine thoroughly and season with salt and pepper to your liking.

6. When the eggplants finish roasting, allow them to cool a bit. Scoop out some of the insides from the middle of each half, being careful to leave about a 1/2-inch border around the edge to maintain the shape. You want a well-defined cavity, not a lumpy mess inside the eggplant. Much better to have a little too much flesh remaining than too little.

7. Chop the flesh of the eggplant that has been removed and add it to the couscous mixture. Stir it until everything is combined well.

8. Spoon the mixture of couscous into each half of the eggplant, packing it in and mounding it a bit.

9. Put the stuffed eggplants back into the oven and bake them for another 10-15 minutes until they are heated all the way through.

10. When utilizing feta cheese, distribute it atop the filled eggplant just prior to serving. The warm Israeli Couscous Stuffed Eggplants may be garnished with extra parsley, if one so desires.

Equipment Needed

1. Oven
2. Roasting sheet
3. Parchment paper
4. Medium saucepan
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Fork
9. Large mixing bowl
10. Sharp knife
11. Cutting board
12. Lemon squeezer (optional)
13. Spoon for scooping
14. Baking sheet or dish (for final baking)
15. Serving utensils

FAQ

• What type of eggplants should I use?Any medium-sized eggplant can be used. Although globe eggplants work well for stuffing, feel free to use your preferred kind.
• Can I substitute Israeli couscous with regular couscous?Unlike regular couscous, which is steamed, Israeli couscous is toasted and has a nutty flavor. The best way to enjoy this fluffy pasta is to use it in a warm salad, as in this recipe. The same salad can also be made with regular couscous.
• How can I make this dish vegan?Omit the feta cheese, or use a plant-based alternative to keep the dish vegan.
• Can I prepare this recipe ahead of time?You can fill and roast the eggplants ahead of time; just assemble and reheat them right before serving for optimal results.
• What can I use instead of pine nuts?You can use chopped almonds or walnuts if pine nuts aren’t available.
• Is there a gluten-free option for this recipe?Replace the Israeli couscous with quinoa to render the dish free from gluten.
• How do I toast pine nuts?Just put them in a skillet that is dry, on medium heat, and give them a stir every now and then. When they are all brown and you can smell how nice they are, they are done.

Substitutions and Variations

Eggplants: Replace with zucchinis, cut in half and emptied.
Substitute with avocado oil or grape seed oil.
For vegetable broth, substitute with chicken broth, or water with a little salt.
Pine nuts: Replace with chopped almonds or walnuts for a similar nutty flavor.
Feta cheese is not essential for this recipe. Substitute with chevre, leave it out altogether, and you’ll still have a delicious dish. One other cheese that could par manage this assignment is ricotta, but its texture is a couple of wings behind. So why not use sour cream? In my world, that’s the creamy-cheesy wildcard to keep in the fridge. If you miss the flavor of feta, the next time I use it in a recipe, I’ll be sure to let you in on the secret behind its magic.

Pro Tips

1. When roasting the eggplants, make sure to prick their skins with a fork before placing them cut side down. This allows steam to escape and prevents them from becoming soggy.
2. To enhance the flavor of the pine nuts, toast them in a dry pan over medium heat until they’re golden brown and aromatic. Be sure to keep an eye on them, as they can burn quickly.
3. For extra depth of flavor, consider adding a minced garlic clove to the couscous when sautéing it in olive oil. The garlic will become fragrant and complement the other ingredients nicely.
4. If you prefer a smokier flavor, increase the amount of smoked paprika slightly or consider using smoked salt instead of regular salt for seasoning the eggplants.
5. If you want a creamier texture, mix a tablespoon of olive oil or yogurt into the couscous mixture before stuffing the eggplants. This will also help bind the filling together.