Stuffed Eggplant

Stuffed Eggplant


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Deliciously soft eggplant filled with tender veggies and wrapped in everyone's favorite, bacon.

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Time needed

20 min preparation + 65 min cooking

Serving Size / Yield

8 servings


  • 1 cup water
  • olive oil
  • 7oz couscous
  • 4 eggplants, halved
  • 3 cloves garlic, diced
  • 1 onion, diced
  • ½ cup corn, drained
  • 1 red bell pepper, diced
  • salt
  • pepper
  • ½ teaspoon dried thyme
  • 2 tablespoons Vegeta seasoning
  • ¼ cup mozzarella cheese, shredded
  • ½ can red beans, drained
  • 16 pieces of bacon

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Add the water, 1 tablespoons olive oil and ½ teaspoon salt into a pot and bring to a boil. Stir in the couscous and allow to swell for 2 minutes. Add 3 tablespoons oil and heat on low for 3 minutes while stirring to separate the grains and set aside. Preheat the oven to 375F. Scoop out the pulp of the halved eggplants. Season with salt and pepper. Dice the pulp and add to a skillet with 1 tablespoon oil, onion, bell peppers, corn and beans. Sauté for 3-5 minutes and add the eggplant pulp. Cook for 2-3 minutes, add garlic and sauté for an additional minute. Remove from heat and mix in the couscous, cheese and Vegeta seasoning and stir together to combine. Bake the eggplants on a greased baking sheet for 10-15 minutes. Remove from oven, fill with stuffing, wrap in bacon and bake for an additional 30 minutes. Remove from oven and serve.

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