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!
Watch the Video Below on how to make these Mediterranean Couscous Stuffed Eggplants with Tahini sauce
Easy to make as you can see. Makes a wonderful Vegetarian meal.
With Stuffed Eggplants, the Options Are Endless and I make them slightly different each time, by using different flavor 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 the Costco, pick up a bag of Baby Eggplants. They are the perfect size for serving!
Steps to Make This Eggplant Recipe
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.
We just Love Mediterranean cuisine and since I’ve discovered Za’atar Spice at Marshalls store I have been adding it to almost every meal!
But, the name – Za’atar – is so funny, it makes me think of a fortune teller machine called Zoltar in the movie “BIG“. Does anyone remember?
We absolutely love these Near East Couscous mixes. They are all DELICIOUS! Try each one on its own or with this Stuffed Eggplant recipe!
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!
If you like this recipe, I have another similar recipe with ground chicken – Mediterranean Chicken Stuffed Eggplant
- 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
- ½ 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
- 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").
- While your eggplants are roasting, prepare the filling.
- Prepare couscous as per package instructions.
- Heat the olive oil in a large skillet over medium heat.
- Add onion and garlic and stir-fry for a couple of minutes.
- Add the chopped eggplant, then mushrooms. Cook until the eggplant is tender, about 8 - 10 minutes.
- Add chopped tomatoes, a tablespoon of tahini, cooked couscous, and season with Za'atar.
- Adjust the flavor to your liking by adding salt and pepper is needed.
- Mix well and remove the skillet from the heat.
- Fill the eggplant "boats" with the 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, ½ tsp fine sea salt, or to taste, ½ cup well-stirred tahini, 2 tbsp. fresh lemon juice, a pinch of Za'atar and ¼ 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!