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The other week my boss walked into my office and said, “Hey Cooking Whims! I have some baby eggplant from my neighbor’s garden that I’m not going to use. Do you want it?” I didn’t even take a breath before I said, “Yes!” It’s hard to get my hands on fresh eggplant this late in the season, so I couldn’t pass ’em up ;)

I didn’t know what to make with them, though. I put them in my fridge and stared at them for two days. I always make eggplant parm with eggplant, and I wasn’t in a ratatouille mood. Then I remembered my love affair with stuffed vegetables. As I scavenged around my fridge, I also found a block of goat cheese I had forgotten about. (I know. An absolute royal SIN in my kitchen.) So I grabbed some canned tomatoes, couscous, an onion, and garlic, and away I went.

Goat Cheese and Couscous Stuffed Eggplant (Inspired from America’s Test Kitchen’s Tomatoes Stuffed w/ Couscous, Goat Cheese, and Zucchini)

Serves 2


  • 2 baby eggplants
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 can diced tomatoes, drained (I used about 3/4 of the can, but feel free to use the whole can)
  • 2/3 cups couscous
  • 3/4 cup vegetable or chicken broth
  • 1/3 cup goat cheese, crumbled
  • 3 tbsp Parmesan cheese


  1. Preheat oven to 375 degrees F.
  2. Cut each eggplant in half lengthwise. Cut the eggplant flesh out of each half, leaving about 1/4 inch thick shell. (You may have to scoop out the flesh. I recommend a grapefruit spoon for this because it has teeth.) Place the shells on a baking sheet coated with cooking spray. Dice the scooped out eggplant flesh and set aside.
  3. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic; cook and stir for 30 seconds until fragrant. Add the eggplant and cook until eggplant is soft, about 5-7 minutes.
  4. Add the couscous to the pan and cook for 1-2 minutes until lightly toasted. Stir in the broth and bring to a simmer. Take off the heat, cover, and let sit for 5 minutes until the couscous is cooked. Put the pan back on the heat, add the diced tomatoes, goat cheese, and Parmesan cheese. Stir until combined and heated through.
  5. Divide the stuffing evenly among the eggplant shells. Bake for 20-25 minutes until the eggplant shells are soft and the filling is lightly browned.

My Two Cents: What other veggies can I slice in half lengthwise and stuff with goat cheese and couscous? ;)

I liked how the couscous browned in the oven when I cooked the entire eggplant. It gave it a nutty flavor and a nice texture.

I used canned diced tomatoes because that’s what I had in my pantry. But fresh tomatoes would work just as well here.

So if you are craving some eggplant or picked some up on a whim, this is a winner! :)