Couscous Stuffed Eggplant

I was so in love with this casserole dish that I carried it all the way back from the UK to Dubai, yes it was SO heavy but SO worth it. Just look at how pretty it is 🙂 My kitchen has a lot of orange tidbits so this fits in perfectly!


I was waiting for the perfect dish to pop its cherry and here it is – couscous stuffed eggplant!



  • 3 large eggplants
  • 1.5 cup couscous
  • 1 cup cooked chickpeas
  • 2 cups tomato paste/chunks
  • 2 vegetable stock cubes
  • Handful of raisins (Optional)
  • 1 tbsp of olive oil
  • 1 tsp of cayenne pepper
  • Salt & Pepper to taste


  1. Start with removing the core of the eggplant.
  2. Next add in the couscous, one vegetable stock in a bowl with 1.5 cups of hot water. Cover with a plate and leave to cook for 5 minutes
  3. Once the couscous is cooked mix in cooked chickpeas and stuff the couscous in the eggplants
  4. In a pot add the tomato paste  2 cups of water, vegetable stock and spices. Add in the raisins if you wish to do so
  5. Finally add in the stuffed eggplants and leave to cook for 15-20 minutes or until the eggplant has softened.


4 thoughts on “Couscous Stuffed Eggplant

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