Sheet-Pan Mediterranean Stuffed Eggplant
Halved eggplants stuffed with herby couscous, tomatoes, and feta, roasted until tender and golden. A one-pan vegetarian dinner that tastes like a Mediterranean escape.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Halve eggplants lengthwise. Scoop out the insides, leaving a 1/2-inch shell. Chop the scooped flesh into small cubes.
Step 2
Toss eggplant halves and cubed flesh with olive oil and salt. Spread on a sheet pan, cut-side up. Roast at 400°F for 10 minutes.
Step 3
While eggplants roast, stir couscous with boiling water (1.25 cups) and cover for 5 minutes until fluffy.
Step 4
Fold cooked couscous, tomatoes (with juice), feta, herbs, red onion, and roasted eggplant cubes together in a bowl.
Step 5
Spoon the mixture into eggplant halves, packing gently. Return to oven and roast 10 more minutes until golden.
Step 6
Serve hot. Drizzle with extra olive oil and a squeeze of lemon if desired.
Tools you’ll need
- chef's knife
- spoon
- sheet pan (18 × 13 inch)
- mixing bowl
- measuring cups and spoons
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