Mediterranean Couscous Stuffed Eggplant with Tahini sauce recipe (2024)

This Mediterranean Couscous Stuffed Eggplant with Tahini Sauce has become my “Signature dish” since I’ve been making it every week for a couple of months now!

With Stuffed Eggplants, the Options Are Endless and I make them slightly different each time, by using different flavors Couscous mix, rice, quinoa, farro, chickpeas and making them completely vegetarian, or adding ground meat — beef, chicken, turkey, or sausage.

Don’t be afraid to experiment!

Anytime you have company over and you want to impress your guests – Stuffed Eggplants is always the favorite dish on the table!

The garlicky, lemony Tahini Sauce finishes off this delicious recipe beautifully!

You can use large eggplants or if you shop at Costco, pick up a bag of Baby Eggplants. They are the perfect size for serving!

Steps to Make This Eggplant Recipe

Cut the eggplants in half lengthwise, and carefully hollow out inside of eggplant, leaving a sturdy shell for stuffing.

Removed flesh and chop.

Place the eggplant halves, flesh-side up, onto the baking sheet.

Drizzle with Olive oil and sprinkle with Za’atar, salt, and pepper.

Place into the preheated at 400ºF oven and roast until tender, about 20 to 40 minutes (time depends on the size of your eggplants and the thickness of your “boats”).

Add chopped tomatoes, a tablespoon of Tahini, cooked couscous, and season with Za’atar.

Adjust the flavors to your liking by adding salt and pepper is needed. Mix well and remove the skillet from the heat.

Fill the eggplant “boats” with eggplant/couscous mix.

Reduce the oven temperature to 350ºF and bake for another 10 – 15 minutes. Remove from the oven.

Make a Tahini Sauce

In a bowl (or food processor) whisk together: 2 pressed or minced garlic cloves, 1/2 tsp fine sea salt, or to taste, 1/2 cup well-stirred tahini, 2 tbsp. fresh lemon juice, a pinch of Za’atar and 1/4 cup water.

Mix well, and add more water as needed, depending on how thick you want your sauce. Drizzle Tahini sauce over eggplants. Garnish with oregano or parsley and enjoy!

It’s very difficult to give the exact measurements for this recipe since eggplants come in different sizes.

But you can always adjust to your liking. This is a super flexible recipe and works the same for 2 Large or 5 small eggplants! Give it a try!

A Healthy and Delicious appetizer or a dinner that looks impressive served!

ENJOY!

If you like this recipe, I have another similar recipe with ground chicken – Mediterranean Chicken Stuffed Eggplant

If you made this recipe, please leave a comment and a star rating below!

Mediterranean Couscous Stuffed Eggplant with Tahini sauce

Yield: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Get ready to fall in love with this Mediterranean Couscous Stuffed Eggplant with Tahini sauce recipe! It's full of flavor, easy to prepare and looks impressive served on the plate!

Ingredients

• 2 eggplants, cut in half length-wise and center scooped out leaving about 1” border all around
• 1 medium-sized yellow onion, diced
• 1 cup chopped mushrooms
• 1/2 cup chopped cherry tomatoes
• 2 cloves garlic
• 1 tbsp Tahini
• 4 tbsp Olive oil, divided
• 3 tsp. Za'atar seasoning
• 1 package Near East Couscous mix

Instructions

1. Cut the eggplants in half lengthwise, and carefully hollow out inside of eggplant, leaving a sturdy shell for stuffing.
2. Removed flesh and chop.
3. Place the eggplant halves, flesh-side up, onto the baking sheet.
4. Drizzle with Olive oil and sprinkle with Za'atar, salt, and pepper.
5. Place into the preheated at 400ºF oven and roast until tender, about 20 to 40 minutes (time depends on the size of your eggplants and the thickness of your "boats").
6. While your eggplants are roasting, prepare the filling.
7. Prepare couscous as per package instructions.
8. Heat the olive oil in a large skillet over medium heat.
9. Add onion and garlic and stir-fry for a couple of minutes.
10. Add the chopped eggplant, then mushrooms. Cook until the eggplant is tender, about 8 - 10 minutes.
11. Add chopped tomatoes, a tablespoon of tahini, cooked couscous, and season with Za'atar.
12. Adjust the flavor to your liking by adding salt and pepper is needed.
13. Mix well and remove the skillet from the heat.
14. Fill the eggplant "boats" with the eggplant/couscous mix.
15. Reduce the oven temperature to 350ºF and bake for another 10 - 15 minutes.
16. Remove from the oven.
17. Make a Tahini Sauce
18. In a bowl (or food processor) whisk together: 2 pressed or minced garlic cloves, 1/2 tsp fine sea salt, or to taste, 1/2 cup well-stirred tahini, 2 tbsp. fresh lemon juice, a pinch of Za'atar and 1/4 cup water. Mix well, and add more water as needed, depending on how thick you want your sauce.
19. Drizzle Tahini sauce over eggplants.
20. Garnish with oregano or parsley and enjoy!

Recommended Products

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• 

  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 148mgCarbohydrates: 41gFiber: 10gSugar: 12gProtein: 6g

See Also

Air Fryer Blooming Onion Recipe

Did you make this recipe?

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September 17, 2020