Vegan Stuffed Eggplant with Couscous Recipe

/ Vegan Recipes / By

This Vegan Stuffed Eggplant with Couscous Recipe is a delightful and nutritious dish that showcases the versatility of eggplant. Filled with a savory mixture of couscous, vegetables, and spices, it makes for a satisfying meal that is entirely plant-based.

This recipe is perfect for anyone looking for a healthy vegan option. It’s simple to prepare and can be customized with your favorite vegetables or spices.

Delicious Vegan Stuffed Eggplant

Vegan Stuffed Eggplant filled with couscous and vegetables, garnished with parsley on a wooden table.

The Vegan Stuffed Eggplant features tender eggplant halves filled with a flavorful couscous mixture, baked until golden. This dish takes about 50 minutes to prepare and serves 4 people.

Ingredients

  • 2 medium eggplants, halved lengthwise
  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. Prepare the Eggplants: Preheat the oven to 375°F (190°C). Scoop out the flesh of the eggplant halves, leaving a 1/2-inch border. Chop the scooped-out flesh and set aside.
  2. Cook the Couscous: In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  3. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes. Stir in the chopped eggplant flesh, cumin, smoked paprika, salt, and pepper, and cook for an additional 3-4 minutes.
  4. Combine Filling: In a large bowl, mix the sautéed vegetables with the fluffed couscous until well combined.
  5. Stuff the Eggplants: Fill each eggplant half with the couscous mixture, pressing down gently to pack it in.
  6. Bake: Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, or until the eggplants are tender and the tops are golden.
  7. Serve: Garnish with fresh parsley before serving. Enjoy your Vegan Stuffed Eggplant with Couscous hot or at room temperature.

Cook and Prep Times

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 220kcal
  • Fat: 8g
  • Protein: 6g
  • Carbohydrates: 32g

Related Posts