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–+ servings

Mediterranean Eggplant Pocket Bake

This Mediterranean Eggplant Pocket Bake features tender roasted eggplants stuffed with Israeli couscous, mushrooms, and tahini. Bursting with bold Mediterranean flavors, it's great for vegetarians and meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggplants
  • 4 Tbsp olive oil divided
  • 0.5 medium yellow onion finely chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic finely chopped
  • 8 ounces cremini mushrooms chopped
  • 0.33 cup olives of your choice pitted and coarsely chopped
  • 0.25 cup oil-packed sun-dried tomatoes chopped
  • 1 cup cooked Israeli couscous
  • 2 Tbsp tahini Soom Premium or Organic
  • zest of ½ a lemon
  • juice of ½ a lemon
  • 0.25 cup flat-leaf parsley chopped, plus extra for serving
  • 2 Tbsp fresh dill chopped, plus extra for serving
  • 0.5 tsp salt
  • 0.25 tsp freshly cracked black pepper
  • lemon wedges for serving

Equipment

  • large rimmed baking sheet
  • Parchment paper
  • Large skillet
  • Spoon

Method
 

Make the Mediterranean Eggplant Pocket Bake
  1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Set aside.
  2. Cut each eggplant in half lengthwise. Shave off a thin layer of the bottom of each half to sit flat on the baking sheet.
  3. Using a spoon, scoop out the flesh (save it for the filling!), leaving about ½ inch inside the eggplant halves. Place the halves on the baking sheet, rub the insides with 2 Tbsp of olive oil, and season with salt and pepper. Roast for 20–25 minutes until tender.
  4. Make the filling: Chop the scooped-out eggplant flesh. Heat the remaining 2 Tbsp olive oil in a skillet over medium heat. Add chopped eggplant, onion, and bell pepper, seasoning with salt and pepper. Sauté for 4–5 minutes. Add garlic and sauté for another minute.
  5. Add mushrooms and sauté for 6–7 minutes. Stir in olives, sun-dried tomatoes, cooked couscous, tahini, lemon zest, lemon juice, parsley, dill, salt, and pepper. Adjust seasoning to taste.
  6. Generously scoop the filling into eggplant halves. Bake for an additional 5–10 minutes until warm through. Serve with extra herbs and lemon wedges.

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 7gFat: 18gSaturated Fat: 3gSodium: 400mgPotassium: 300mgFiber: 6gSugar: 5gVitamin A: 100IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Pair with warm pita bread, hummus, or cucumber-tomato salad. Store leftovers in the fridge for 3 days or freeze for up to 2 months. Reheat at 350°F. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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