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Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
45 mins
When summer brings an abundance of eggplant to the market, grab an armload and get cooking all the eggplant recipes you can! There are tons of dishes you can make with eggplant, from this eggplant parmesan to baba ganoush. Here's another to add to your list, and it's a keeper: stuffed eggplant. This Moroccan-inspired meal stars a hearty mixture of couscous, seasoned vegetables, and ground beef all piled into tender roasted eggplant. Fresh cilantro, lemon juice, and a generous scoop of Greek yogurt brighten the dish right up. This well-rounded, easy dinner is impressive enough for guests, yet quick enough for a weeknight meal. It's ready in just 45 minutes, no side dishes required!
Can you eat the purple skin of an eggplant?
Yes, you can eat eggplant skin. The younger and smaller the eggplant, the more tender the skin tends to be. But all eggplant skin—along with the white flesh and seeds—is edible. The only part you don’t want to eat is the green stem on top.
Can you use rice instead of couscous in this recipe?
Yes! Rice is a good substitute for the couscous. Start with about 1/2 cup of dry rice and cook it to package directions. Jasmine, basmati, or brown rice would work well.
What is a good substitute for the ground beef in stuffed eggplant?
Ground turkey, chicken, or pork are all delicious substitutes for ground beef in this savory spiced eggplant recipe. If you’re looking to go meatless, try a vegan ground meat substitute. Or use firm tofu. But instead of adding the tofu to the skillet after the onion and bell pepper, crumble it into the pan just before you add the diced tomatoes.
Can stuffed eggplant be made in advance?
Stuffed eggplant is best enjoyed right after it's assembled, but you can easily prepare the filling ahead of time. Store the filling in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, roast the eggplant as instructed, reheat the filling in a skillet or the microwave, and follow the recipe as directed.
How do you store leftover stuffed eggplant?
Leftovers can be stored in an airtight container in the refrigerated for up to three days. Reheat it in the microwave or in a 350-degree oven until warmed through.
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Ingredients
- 1 1/2 tsp. ground coriander
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. black pepper
- 1 tsp. paprika
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. ground cinnamon
- 3 medium eggplants (about 1 lb. each)
- 2 tsp. kosher salt
- 3 Tbsp. olive oil, plus more for drizzling
- 3/4 cup couscous (not pearled)
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1/2 lb. ground beef (85/15)
- 3 garlic cloves, finely chopped
- 1 (15-oz.) can diced tomatoes
- 1 Tbsp. lemon juice
- 1 cup cilantro, chopped
- 1/4 cup whole milk Greek yogurt
Directions
- Step 1Preheat the oven to 425°F.
- Step 2In a small bowl, combine the coriander, cumin, black pepper, paprika, crushed red pepper flakes, and cinnamon.
- Step 3Cut the eggplants in half and place on a baking sheet. Rub 1 teaspoon of the salt into the eggplant flesh. Drizzle the eggplants with 1 tablespoon of the oil. Rub with 4 teaspoons of the spice mixture.
- Step 4Bake the eggplant, cut-side up, until tender, 30 to 35 minutes.
- Step 5Meanwhile, bring ¾ cup water to a boil in a small saucepan. Stir in the couscous, 1 tablespoon of the oil, and ¼ teaspoon of the salt. Cover, and remove from the heat. Allow to sit for 5 minutes before fluffing with a fork.
- Step 6In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and bell pepper, and cook until soft and translucent, 3 to 5 minutes. Add the beef, and cook, crumbling with a wooden spoon, until no longer pink. Stir in the garlic, the remaining ¾ teaspoon salt, and remaining spice mixture; cook until fragrant. Stir in the diced tomatoes with their juices. Bring the mixture to a gentle simmer and cook for 5 minutes so the flavors combine.
- Step 7Add the couscous, lemon juice, and three-quarters of the cilantro to the beef mixture, and gently fold to combine. Remove from the heat and keep warm.
- Step 8Transfer the eggplant halves to a serving platter. Using a fork, pull the eggplant flesh apart to make room for the filling, being careful not to pierce the skin. Divide the beef filling among the eggplant halves. Top each with some yogurt, a drizzle of oil, and sprinkle with the remaining cilantro.
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