Stuffed Eggplant with Couscous, Pistachios, and Pomegranate Seeds

Ingredients (13)

  • 2 globe eggplants, similar in size
  • ¼ cup olive oil
  • ¾ cup couscous
  • ¼ cup yellow raisins
  • ¼ cup white wine vinegar
  • ½ onion
  • 2 cloves garlic
  • 1 tablespoon preserved lemon, diced (optional)
  • 2 tablespoons pistachios
  • ¼ cup pomegranate seeds
  • 2 tablespoons parsley
  • salt and pepper
  • Greek yogurt, to taste
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Nutritional Information
  • Calories401
  • Fat17.67g
  • Saturated fat2.43g
  • Trans fat
  • Carbs55.2g
  • Fiber11.99g
  • Sugar17.77g
  • Protein9.17g
  • Cholesterol
  • Sodium888.38mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Stuffed Eggplant with Couscous, Pistachios, and Pomegranate Seeds

We are huge fans of food stuffed within other food. A beautiful purple globe eggplant creates the perfect bowl for this Middle Eastern or Moroccan-inspired vegetarian recipe sweetened with raisins, soured with preserved lemon, nut-ified with pistachios, and savored-up with garlic. If you don’t want to make stuffed eggplants, you can still make the couscous filling by dicing up only one eggplant and sautéing until soft.

Game plan: Preserved lemon is often found at the grocery store in the pantry section with other jarred fruits and vegetables. You can use whatever onion you want for this recipe, although you might not want to use red onion.

Add some meat to this meal with this Middle Eastern Lamb Kebabs recipe, and finish with our Almond and Walnut Baklava recipe.


  1. 1Preheat the oven to 350°F. Slice the eggplants in half. Carefully scoop out the flesh, hollowing out the eggplant. Brush with half of the olive oil and sprinkle with salt and pepper. Roast the eggplants on a sheet tray for about 28 to 30 minutes or until soft.
  2. 2While the eggplant is cooking, make the couscous. Pour 1 cup of boiling water over the dried couscous in a large bowl and cover for 15 minutes. Fluff with a fork and keep warm.
  3. 3In a small bowl, combine the raisins and white wine vinegar. Set aside.
  4. 4Roughly dice the removed eggplant. In a large sauté pan over medium heat, add the remaining olive oil and eggplant. Cook the eggplant until soft. Add the onions and cook until translucent, about 2 to 4 more minutes. Add the garlic and cook for an additional 30 seconds.
  5. 5In a large bowl, fold the mixture together with couscous, preserved lemon, pistachios, pomegranate seeds, raisins in their soaking liquid, parsley, and a pinch of salt and pepper. Spoon the couscous mixture into the eggplant halves and serve warm with Greek yogurt.
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