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)
- 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
- Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.
- 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!