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Spicy Stuffed Eggplant

Spicy Stuffed Eggplant


  • 1/4 cup couscous
  • 1 small eggplant, halved
  • olive-oil spray
  • 1 teaspoon harissa spice mix
  • 1 teaspoon crushed garlic
  • 1 shallot, finely chopped
  • 3 dried apricot halves, chopped
  • 1/2 teaspoon ground coriander
  • 125g can chickpeas, rinsed, drained
  • 1 tablespoon chopped walnuts
  • 3 tablespoons chopped mint, plus extra, to garnish
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons grated edam



  1. Preheat oven to 190°C. Cook couscous according to packet instructions. Use a fork to fluff cooked couscous and set aside.
  2. Meanwhile, scoop flesh from eggplant, leaving a 1cm-thick layer in skins. Dice flesh.
  3. Set a medium non-stick frying pan over medium heat and spray with olive oil. Add diced eggplant, spice mix, garlic and shallot; cook for 3–4 minutes, or until veg soften.
  4. Remove frying pan from heat. Add reserved cooked couscous with remaining ingredients, except edam; mix well. Spoon couscous mixture into eggplant skins and sprinkle with grated edam. Place stuffed eggplant halves in a small baking dish. Pour a little boiling water into dish to surround halves.
  5. Bake stuffed eggplant halves for 15–20 minutes, or until edam topping is bubbling and golden.
  6. Garnish stuffed eggplant with extra chopped mint and serve.


Serves: 1                               Time to make: 30 mins

Author: Donna Saunders