20-Min Mediterranean Stuffed Eggplant
Halved eggplant roasts while you mix a bright, herby couscous filling with tomatoes, feta, and olives. Everything comes together on one sheet pan in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 325
- Protein
- 12g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Cut eggplants in half lengthwise. Scoop out flesh, leaving a thin shell. Chop the flesh into small cubes.
Step 2
Arrange eggplant halves cut-side up on a sheet pan. Brush with olive oil, season with salt and pepper.
Step 3
Roast at 400°F for 8 minutes while you mix couscous, chopped eggplant flesh, tomatoes, feta, olives, and herbs in a bowl.
Step 4
Remove eggplant shells from oven. Spoon filling into each half, pressing gently to pack.
Step 5
Roast stuffed eggplant 8–10 minutes more until shells are very tender and filling is warm.
Step 6
Drizzle with olive oil. Serve hot or at room temperature.
Tools you’ll need
- sheet pan
- chef's knife
- mixing bowl
- spoon or spatula
- oven (preheated to 400°F)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
