Mediterranean Couscous Stuffed Eggplant with Tahini sauce recipe

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!


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! 

It’s easy to make, super flexible; make it vegetarian or add meat. Tastes great hot or cold. Actually hubby and I prefer it cold as a late-night snack, lol.  Makes a portable and healthy lunch for work as well. 

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!

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! 

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!

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


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!

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


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!

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! 

baby eggplants Costco

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 minutes.

Mediterranean Couscous Stuffed Eggplant with Tahini sauce

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?

Za'atar seasoning

While your eggplants are roasting, prepare the filling.
Prepare Couscous mix 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.

eggplant chopped

We absolutely love these Near East Couscous mixes. They are all DELICIOUS! Try each one on its own or with this Stuffed Eggplant recipe! 

Near East COUSCOUS

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.

Mediterranean Couscous Stuffed Eggplant with Tahini sauce

Place the eggplant halves on the parchment paper-lined cookie sheet and stuff them with the eggplant/couscous mix.

Mediterranean Couscous Stuffed Eggplant with Tahini sauce

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

Mediterranean Couscous Stuffed Eggplant with Tahini sauce


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!

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!

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!

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

Mediterranean Chicken Stuffed Eggplant

Mediterranean Chicken Stuffed Eggplant


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Mediterranean Couscous Stuffed Eggplant with Tahini sauce
 
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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!
Author:
Recipe type: Appetizer, Dinner
Cuisine: Mediterranean
Serves: 4
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
  • 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
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 minutes.
  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. Place the eggplant halves on the parchment paper-lined cookie sheet and stuff them with the eggplant/couscous mix.
  15. Reduce the oven temperature to 350ºF and bake for another 10 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, 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.
  19. Drizzle Tahini sauce over eggplants.
  20. Garnish with oregano or parsley and enjoy!

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