Moroccan-inspired stuffed eggplant

Total Time
40 min
20 min
20 min
Eggplant gets stuffed with a Moroccan spiced couscous mixture that yields a next-level vegetarian side dish or light lunch. The dish gets its start in the microwave and finishes in the oven. The filling is a mixture of fluffy couscous, sweet raisins, fresh herbs, and spices, including cinnamon, coriander, and cumin. Italian eggplants are generally smaller than globe eggplants, which make them a solid choice for this recipe. Look for ones with a smooth, shiny skin that are heavy for their size. If you like a little heat, but aren’t a fan of Sriracha, use harissa paste thinned with water or lime juice or sambal oelek.



2 small

Cooked couscous

cup(s), unseasoned

Fresh parsley

¼ cup(s), chopped

Seedless raisins

¼ cup(s), chopped

Uncooked scallion(s)

2 medium, thinly sliced

Minced ginger

1 Tbsp

Dried ground coriander

1 tsp

Ground cumin

1 tsp

Ground cinnamon

½ tsp

Table salt

½ tsp

Black pepper

½ tsp

Cooking spray

1 spray(s)

Sriracha hot sauce

tsp, optional


  1. Heat the oven to 425°F.
  2. Slice the eggplants in half lengthwise; scoop out and reserve the inner bits with a spoon, leaving a 1/4-inch thick shell. Chop the reserved eggplant, set in a microwave-safe bowl, and microwave on high for 3 minutes. Drain any liquid in the bowl and stir in the couscous, parsley, raisins, scallions, ginger, coriander, cumin, cinnamon, salt and pepper. Set aside.
  3. Set the eggplant “shells” on a large, microwave-safe plate and microwave on high for 3 minutes.
  4. Lightly coat the inside of a 9 x 13-inch baking pan with cooking spray. Arrange the (hot!) eggplant “shells” in the baking dish, cut sides up. Divide the eggplant filling among the shells. Lightly coat the top of each with nonstick spray.
  5. Cover with aluminum foil and bake 20 minutes. Uncover and continue baking 5 more minutes or until lightly browned. Serve drizzled with Sriracha or other bottled hot sauce, as desired.
  6. Serving size: 1 stuffed eggplant shell.