Best 8 Stuffed Eggplant With Israeli Couscous Recipes

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Stuffed eggplant is a delightful dish common in Middle Eastern cuisine, and the combination with Israeli couscous makes it a treat that blends flavors and textures beautifully. This versatile dish can be prepared in various ways, offering a range of flavors and textures that cater to diverse preferences. Whether you prefer a vegetarian version packed with vegetables and herbs or a meat-filled delight, stuffed eggplant with Israeli couscous is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED EGGPLANT WITH ISRAELI COUSCOUS



Stuffed Eggplant with Israeli Couscous image

Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese. A garnish of juicy pomegranate seeds provides a burst of fresh fruit flavor to this Middle Eastern-inspired dish from Kelly Senyei of Just a Taste.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 4

Number Of Ingredients 13

2 medium eggplants
1 tablespoon olive oil
2 teaspoons minced garlic
¾ cup Israeli couscous, uncooked
½ teaspoon allspice
2 dried bay leaves
1 cinnamon stick
1 cup low-sodium chicken broth
½ teaspoon salt
1 ½ tablespoons chopped fresh parsley
½ cup crumbled feta cheese
¼ cup pomegranate seeds
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
  • Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
  • Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
  • Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

STUFFED EGGPLANT



Stuffed Eggplant image

Don't discount the eggplant! This underrated veggie turns downright succulent when cooked correctly and stuffed with ground beef and veggies-it's a hearty, comforting and a delight to the taste buds. Herbs and pecorino Romano cheese add extra flavor and the toasted breadcrumbs add a satisfying crunch!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra-virgin olive oil
1/2 teaspoon grey sea salt
1/4 teaspoon black pepper
1/2 lb ground beef
1 onion, diced small (about 1 cup)
1 red bell pepper, diced small (about 1 cup)
3 cloves garlic, finely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil leaves
1 1/4 cups grated pecorino Romano cheese
1/2 cup Progresso™ plain panko crispy bread crumbs
1 whole egg
2 small tomatoes, chopped

Steps:

  • Heat oven to 350°F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
  • Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.
  • In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
  • Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Nutrition Facts : Calories 500, Carbohydrate 32 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 9 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 10 g, TransFat 1/2 g

ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN



Israeli Couscous, Eggplant and Tomato Gratin image

This is an eggplant Parmesan of sorts on top of a bed of Israeli couscous. If you've made fresh tomato sauce over the summer or you're still getting wonderful tomatoes at the farmers' market, use fresh tomato sauce; otherwise, use canned tomatoes for your marinara sauce. You can substitute cooked grains for the Israeli couscous; if you don't tolerate gluten, try the recipe using cooked brown rice instead. I like to use Japanese or baby Italian eggplants for this.

Provided by Martha Rose Shulman

Yield 6 servings

Number Of Ingredients 7

1 1/2 pounds eggplant (2 medium globe eggplants or 4 to 6 smaller or Japanese eggplants), sliced into rounds, about 1/3 inch thick
Salt to taste
3 tablespoons extra- virgin olive oil (plus additional for oiling the foil and baking dish)
2 cups cooked Israeli couscous (see below). You can also use regular couscous or any other cooked grain.
2 cups fresh tomato sauce or marinara sauce made from canned tomatoes
2 ounces Parmesan cheese, grated (1/2 cup, tightly packed)
Torn or slivered basil leaves for garnish

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees.
  • Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce. Spoon into baking dish in an even layer.
  • Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 625 milligrams, Sugar 7 grams

EGGPLANT SALAD WITH ISRAELI COUSCOUS AND BASIL



Eggplant Salad with Israeli Couscous and Basil image

Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 7

3/4 cup Israeli couscous
Coarse salt and ground pepper
3 tablespoons olive oil
1 pound Italian or graffiti eggplants, cut into 1/2-inch chunks
3 shallots, trimmed and quartered
2 teaspoons red-wine vinegar
1/3 cup lightly packed fresh basil, torn

Steps:

  • In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.
  • Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.
  • In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

Nutrition Facts : Calories 239 g, Fat 11 g, Fiber 4 g, Protein 5 g

SPICED SEARED EGGPLANT WITH PEARL COUSCOUS



Spiced Seared Eggplant With Pearl Couscous image

This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called "p'titim," meaning flakes.

Provided by Julia Moskin

Categories     dinner, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Kosher salt and ground black pepper
1 1/2 cups pearl couscous (also called Israeli couscous)
1/3 cup extra-virgin olive oil
2 cups cubed eggplant with skin (about 1 small eggplant)
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 medium tomato, diced, or 1 cup canned diced tomatoes
1/4 teaspoon smoked paprika
1/4 cup freshly chopped parsley
Yogurt, for serving (optional)

Steps:

  • In a small bowl, combine cinnamon, cumin, cayenne and 1/2 teaspoon salt.
  • Heat a heavy pot (2 to 3 quarts) with a tight-fitting lid over medium until hot but not smoking. Add couscous and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer toasted couscous to a bowl.
  • Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until onions are softened and golden and the eggplant is browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir just until fragrant.
  • Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1 1/2 cups water, cover, reduce the heat to low and simmer until the couscous has absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let rest 2 minutes. Uncover, stir in paprika and parsley, then taste and adjust the seasoning with salt. Serve immediately and dollop with yogurt, if desired.

COUSCOUS-STUFFED EGGPLANT



Couscous-Stuffed Eggplant image

Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

1/2 head garlic
4 small eggplant
2 to 3 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 yellow or red bell pepper, cored, seeded, and cut into 1/4-inch dice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup uncooked couscous
1 tablespoon freshly grated lemon zest (2 lemons), finely chopped
1/4 cup low-fat ricotta cheese
1/4 cup roughly chopped fresh flat-leaf parsley, plus more for garnish
1/2 pound red and yellow cherry tomatoes, cut into eighths

Steps:

  • Heat oven to 400 degrees. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside.
  • Cut 3 eggplant in half lengthwise, and place the 6 halves cut side up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into 1/4-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into 1/4-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into 1/4-inch dice. Set aside.
  • In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside.
  • Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine.
  • Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve.

Nutrition Facts : Calories 222 g, Cholesterol 3 g, Fat 8 g, Fiber 5 g, Protein 6 g, Sodium 379 g

ROASTED EGGPLANT AND ISRAELI COUSCOUS SALAD RECIPE - (4.5/5)



Roasted Eggplant and Israeli Couscous Salad Recipe - (4.5/5) image

Provided by ROBandSEAN

Number Of Ingredients 11

Ingredients
1 large eggplant, quartered and cut into 1/4 inch slices
1 large red onion, quartered and cut into 1/4 inch slices
1/4 cup olive oil, divided
1 teaspoon salt, divided
1 teaspoon cumin
1 lemon, juiced
zest of 1 lemon
1 garlic clove, minced
1 cup Israeli couscous
1/2 cup chopped cilantro leaves

Steps:

  • Preheat the oven to 450°F. In a large mixing bowl, combine the eggplant, onion, 2 tablespoons of olive oil, 1/2 teaspoon salt, and the cumin. Toss until fully coated, and then turn out onto a parchment or foil-lined baking sheet. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed. Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized. In the meantime, whisk the remaining olive oil and salt, and the lemon juice, zest, and garlic in a medium mixing bowl. Bring a medium pot of salted water to a boil. Cook the couscous until just tender, about 8 minutes. Drain, and add to the bowl (with the dressing). Toss together with the roasted eggplant and cilantro. Serve as a bed for these lamb chops, or a nice piece of grilled fish

ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING



Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Eggplant     Healthy     Low Cholesterol     Cinnamon     Potluck     Couscous     Cumin     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
2 3/4-pound unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
5 tablespoons extra-virgin olive oil, divided
1 cup Israeli couscous
1 teaspoon cumin seeds
2 tablespoons white balsamic vinegar
3/4 teaspoon ground cinnamon
1/4 cup finely chopped red onion
1/3 cup golden raisins
1/3 cup coarsely chopped fresh cilantro

Steps:

  • Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
  • Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
  • Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
  • Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

Tips:

  • For a crispier crust on the eggplant, brush it with olive oil before baking.
  • To ensure the eggplant is cooked evenly, pierce it with a fork or knife before baking.
  • If you don't have Israeli couscous, you can use regular couscous or another small-grain pasta.
  • Feel free to add other vegetables to the stuffing, such as zucchini, bell peppers, or mushrooms.
  • If you want a spicier dish, add a pinch of cayenne pepper or red pepper flakes to the stuffing.
  • Serve the stuffed eggplant with a side of yogurt sauce or tahini sauce.

Conclusion:

Stuffed eggplant is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It's a great way to use up leftover eggplant, and it's also a healthy and satisfying meal. With its combination of flavors and textures, stuffed eggplant is sure to be a hit with everyone at the table.

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