Couscous Stuffed Eggplants with Lemon Tahini Sauce

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Eggplant stuffed with couscous topped with a fresh lemon and tahini sauce is a delicious way to serve aubergines. Vegan and dairy free!

So it's been a while since my last post. I honestly thought I could post earlier, I had a schedule and everything! And then our health worsened, we were coughing and feeling miserable for over a week. I guess that's the price you pay for returning from a beautiful 2-week Italian vacation to the miserable rainy weather in your country. Upstairs yesterday Mitja went to California and we just unpacked, washed, ironed, and repackaged everything.

So I'm adjusting to a “solo” lifestyle for the next two weeks, but the work doesn't stop, so I'm also thinking and planning fall recipes. Well, planning is all I've done so far. I made a good list, went to the store, stocked the fridge, and then ate Chinese takeout for 2 days in a row. Because who has the will to cook for you? Or maybe there is an opportunity right there and there are many souls (currently) alone like me who are looking for ideas to eat healthy without spending a whole day in the kitchen.

So. While this couscous-stuffed eggplant with lemon and tahini sauce was made for two while still in a 2-person household, you could use 1 eggplant and, depending on how hungry you are, eat it or save it for later (and save another cooking session).

This couscous-stuffed eggplant is easy to make, though it takes time to bake and assemble the filling. But is it worth it! The eggplant is tender and delicious, and the couscous filling provides a nice side to the vegetable. The drizzle of Tahini lemon sauce on top helps keep the dish hydrated and adds a special touch to the overall flavor.

To make this stuffed eggplant, you will first have to carve the meat to make a peel. Then season the eggplant shells and place them in the oven to bake for about half an hour. While the eggplant is baking, you assemble the filling: prepare the couscous and fry the vegetables, then combine everything and place it in the eggplant shells. A quick drizzle of delicious lemon tahini sauce and you're ready to serve!

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Couscous Stuffed Eggplants with Lemon Tahini Sauce

Performance: 4 4 Preparation time: 30 minutes Time to cook: 30 minutes Total time: 1 hour

Eggplant stuffed with couscous topped with a fresh lemon and tahini sauce is a delicious way to serve aubergines. Vegan and dairy free!


  • 2 large aubergines
  • 1 cup of couscous
  • lemon and tahini sauce
  • olive oil
  • 1 onion
  • 3 garlic cloves
  • 1/2 cup cherry tomatoes
  • 1 small zucchini
  • 1/4 cup tahini
  • 1 clove garlic, minced
  • 1/2 cup of water
  • 1 lemon, juice
  • salt pepper
  • chopped fresh parsley


  1. Preheat oven to 200 ° C / 392 ° F.
  2. Cut 2 aubergines in half lengthwise and with a spoon, scoop out the meat to form shell shapes. Set the collected meat aside. Season the eggplant shells with salt, drizzle with olive oil, place on a baking sheet lined with baking paper, and place in the preheated oven to bake at 200 ° C / 392 ° F for about 30 minutes.
  3. Prepare your lemon tahini sauce: In a bowl (or food processor) place the tahini, the minced garlic, the juice of 1/2 lemon, salt and pepper to taste and a little water. Mix well and add more water as needed, depending on the thickness you want for your sauce.
  4. Prepare the couscous according to the package directions. Place 1 cup of couscous in a bowl and pour over 1 cup of boiling salted water. Cover with a lid and let sit for about 5 minutes, or until the couscous has absorbed the liquid. Spread with a fork to loosen it and set aside.
  5. Take the remains of eggplant pulp and cut it into smaller pieces. Peel and finely chop the onion and garlic cloves. Wash and dry the cherry tomatoes and zucchini. Cut the cherry tomatoes in half and grate the zucchini.
  6. Heat a skillet over medium heat and add a tablespoon of olive oil. Add the onion and garlic and sauté for a couple of minutes, until the onion becomes translucent. Add the minced eggplant meat, cherry tomatoes, and grated zucchini. Season with salt and pepper and cook until smooth. Add couscous and drizzle with lemon juice, combine well, and remove from stove.
  7. When the eggplant shells are baked and soft to the touch, remove them from the oven and fill with the couscous and vegetable mixture. Place on plates, drizzle with tahini sauce and sprinkle with finely chopped parsley. Top with a sprinkle of olive oil and serve.
Nutritional information:

Yield: 4 Serving Size: 1 Calories: 431.4 Total Fat: 16.4 g Saturated Fat: 2.34 g Sodium: 1250.45 mg Carbs: 63.84 g Fiber: 15.39 g Sugar: 15.19 g Protein: 12.67 g Looking for more vegan recipes? We have much more here>

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Eggplants With Couscous Lemon Stuffed Sauce Tahini

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