Summertime Vegan Eggplant Stuffed with Couscous Salad

The hubby and I have spent a hectic two weeks finding a new place, signing a lease and getting moved in.

And then the shock of realizing how much stuff we put in storage. I feel so weighted down with all the STUFF!

I created this recipe for Vegan Eggplant Stuffed with Couscous Salad so I didn’t feel weighted down on the inside as well. It’s light, delicious, beautiful and soooo GOOD. And it’s a complete meal, loaded with flavor and goodness.

Inspired by the flavors of Morocco, red lentils, whole wheat couscous, zucchini, carrots, eggplant, bell pepper, pine nuts, dried cranberries, fresh parsley and spicy harissa paste are the perfect combo of sweet and spicy plant-based goodness. Vegan Eggplant Stuffed with Couscous Salad is even better leftover after the flavors marinate into the eggplant shell.

I like to be able to eat the eggplant skin, so choosing tender skins is important or the eggplant will be bitter. When buying, gently pop a fingernail through the skin of the eggplant to see how tender it is. If your nail goes through easily, the eggplant is perfect and you can see them skin, seeds and all. If it’s hard to get your nail through, the eggplant will probably be bitter and you can’t use the skin or seed area.

Vegan Eggplant Stuffed with Couscous Salad is the perfect summer dish because you can make a big batch ahead of time and store in the fridge or even freeze for later. Serve warm or at room temperature or even cold. Great for potlucks, picnics, lunch or whatever. And it won’t leave you feeling weighted down.

Eggplant Stuffed with Couscous Salad

heidi medina

Eggplant Stuffed with Couscous Salad is a completely vegan meal full of red lentils, whole wheat couscous, zucchini, carrots, peppers, pine nuts, cranberries and spicy harissa paste.

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Prep Time 15

Cook Time 45

Total Time 1

Servings 6 servings

Ingredients

3 medium-size eggplants
½ cup dried red lentils made to package directions
½ cup whole wheat couscous made to package directions
½ cup olive oil
½ medium-size onion finely diced
½ medium-size zucchini, diced
2 carrots diced
3 cloves garlic minced
½ colored bell pepper diced
⅓ cup pine nuts
½ cup parsley chopped
½ cup dried cranberries
1 to 2 tsp harissa paste to taste
Salt and pepper to taste

Instructions

Bring a large stockpot of water to boil. Add eggplant and boil for about 10 minutes. Remove from hot water and place in a pan. Place a heavy cast iron pan or something else heavy on top of the eggplants and allow them to rest for about 30 minutes to press out the water.
Cook red lentils and couscous to package directions. Set aside until needed.
Heat 3 tablespoons of olive oil over medium-low heat. Add onions and cook until soft before adding the zucchini and bell pepper. Cook for three to four minutes.
Slice eggplants in half. Using a spoon or a knife, hollow out the centers, leaving about a ½” bowl. Dice up the eggplant you removed and add to the pan to cook with the zucchini and bell pepper.
Drop the carrots, garlic, pine nuts, dried cranberries and parsley into the pan. Stir in the lentils, couscous, harissa paste, add rest of olive oil and season with salt and pepper.
Preheat oven to 350 F.
Place eggplant shells into a lightly oiled baking dish. Spoon couscous salad into the shells.
Bake the stuffed eggplant for 25 to 30 minutes, until hot and toasted on top.
Remove and serve hot or at room temperature.