Couscous Stuffed Baby Eggplant

This Middle Eastern-inspired dish can be served as a vegan appetizer or side dish.


  • If you get can’t find baby eggplant, use small eggplant.
  • Bread crump, olive oil and parsley may be combined, topped and toasted on eggplant for variation of texture
Serves: 4
Prep Time: 15
Cook Time: 40


Stuffed Eggplant:

  • 1/2 pkg (3 oz) Casbah® Organic Roasted Garlic & Olive Oil Couscous
  • 4 baby eggplants (each about 3-4 oz)
  • 1 tbsp salt, divided
  • 2 tbsp olive oil, divided
  • 1 onion, diced
  • 1/2 red pepper, diced
  • 2 cloves garlic, minced
  • 1/2 tsp each ground cumin, ground coriander, paprika and pepper
  • 1 tsp lemon juice


Tahini Sauce:

  • 2 tbsp tahini paste
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • Pinch cayenne
  • 2 tbsp finely chopped fresh mint


  1. Preheat oven to 400°F. Bring 1/4 cup water to boil; stir in couscous and cover. Steam for 5 minutes.
  2. Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh, leaving a 1/4-inch thick “shell”. Reserve scooped out eggplant for stuffing. Season shells with 1/4 tsp salt and drizzle with 1 tbsp olive oil. Arrange shells, flesh side down on a baking sheet. Roast for 10 minutes or until softened.
  3. Season reserved flesh with remaining salt. Let stand for 10 minutes. Rinse flesh and squeeze out excess water.
  4. Heat oil in skillet set over medium heat. Cook eggplant, onion, pepper, garlic, cumin, coriander, paprika and pepper for 5 minutes or until eggplant is tender; toss with couscous and lemon juice.


  1. Flip eggplant shells on baking sheet and spoon couscous filling inside; bake for 7 to 10 minutes or until eggplant filling is heated through. Arrange eggplants on platter.
  2. Tahini Sauce: Whisk together tahini paste, lemon zest, lemon juice and mint. Gradually, whisk in 2 tbsp water. Stir in garlic, salt and cayenne. Drizzle over eggplant.

Couscous Stuffed Baby Eggplant