The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (112)
Easy Mediterranean Stuffed Eggplant Recipe (Vegetarian)
NUTRITION · PER SERVING65M COOK
CAL 22%·PRO 29%
CARBS 59G54% OF CAL
11G FIBER11G SUGAR36G OTHER
FAT 17G35% OF CAL
1G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant halves stuffed with couscous, chickpeas, tomatoes, and herbs. Mediterranean flavors with warm spices and fresh herbs make this a satisfying vegetarian main that works equally well warm or at room temperature.
mainmediterraneancasserolebeans🍪 sheet pan🥄 saucepan🔥 ovendairy freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large eggplants
- Kosher salt
- Extra virgin olive oil
- For spice mixture
- 3/4 teaspoon allspice
- 3/4 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- For the Filling:
- 1 cup dry couscous
- 1 cup canned or cooked chickpeas (drained)
- 1 Roma tomato (small diced)
- 1 green onion (chopped)
- Handful fresh parsley (finely chopped)
- To Serve:
- Tahini sauce (per this recipe)
At a glance
PER SERVING · TIME 65M
CAL 22%·PRO 29%
CARBS 59G54% OF CAL
11G FIBER11G SUGAR36G OTHER
FAT 17G35% OF CAL
1G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 561mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 729mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.