I’m easily inspired, especially when food is involved. Lately my attention has been pulled toward the flavours of the Middle East after poring over some contemporary cookbooks and watching programmes that celebrate the region’s simple, vibrant cuisine.
Many years ago, while visiting London, I stepped into Ottolenghi in Notting Hill and felt instantly at home. The display of pastries, colourful salads and carefully treated produce was unforgettable. The food’s apparent simplicity and the way ingredients were showcased left a lasting impression and shaped how I cook and compose plates at home.
Since then the influence has only grown. New cookbooks and television series focused on Jerusalem and Mediterranean cooking have inspired me to experiment with spices and combinations I hadn’t used before. After watching a show about Mediterranean feasts, my kitchen felt like a small spice bazaar overnight — and that led directly to this recipe.
I’d made a Greek-style stuffed eggplant — papoutsakia — previously, but this time I wanted to try a different filling. Rather than bulgur, I used cooked Israeli pearl couscous. The result was flexible, textured and satisfying. I added chopped mint and parsley for brightness, a handful of raisins and slivered almonds for texture and sweetness, and finished each portion with a dollop of yogurt and a sprinkle of sumac. Sumac lends a lemony, slightly tangy note and I’ve been adding it to everything lately — it’s one of those spices that quickly becomes essential.
When I served these, I paired them with a few grilled lamb cutlets brushed with pomegranate molasses and some fasolakia — Greek-style braised green beans — for a mixed, communal-style meal. It’s the kind of eating I love: a little of this, a little of that, sharing different flavours and textures across the plate. My friends call it feasting; I call it delicious.
These stuffed eggplants are best enjoyed at room temperature or gently warmed. The herbs can be adjusted to suit your taste — add more mint for freshness, more parsley for a herbier finish, or a few extra raisins and almonds if you prefer more chew and crunch. The recipe is forgiving and welcomes small tweaks.
Enjoy this friendly, flavourful dish on its own as a vegetarian main, or as part of a larger spread with grilled meats, salads, dips and braised vegetables for a relaxed, communal meal.
Israeli Couscous Stuffed Eggplants Recipe
Serves: 4
Baked eggplant slices are filled with a fragrant mixture of Israeli pearl couscous, herbs, raisins and slivered almonds, and finished with Greek yogurt and sumac.
Ingredients
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 3–4 eggplants, sliced about 1 cm thick
- Olive oil
- 1 cup cooked Israeli pearl couscous
- A handful chopped mint
- A handful chopped flat-leaf parsley
- A handful chopped coriander (cilantro), optional
- ½ cup raisins
- ½ cup slivered almonds
- Olive oil (for the couscous mix)
- Fresh lemon juice
- Salt and black pepper, to taste
- Greek yogurt, to serve
- Sumac, for garnish
Instructions
- Preheat the oven to 180°C (350°F). In a small bowl combine turmeric, ground coriander, cinnamon and cumin.
- Brush the eggplant slices with olive oil, then rub both sides with the spice mix. Arrange on a baking tray and roast until softened and lightly browned, about 30–35 minutes. Remove and let cool slightly so they’re easy to handle.
- In a bowl combine the cooked Israeli couscous with chopped mint, parsley and coriander (if using), raisins and slivered almonds. Add a drizzle of olive oil and a squeeze of lemon juice, then season with salt and pepper. Taste and adjust seasoning as needed.
- Spoon a heaped tablespoon of the couscous mixture onto each eggplant slice. Top each with a dollop of Greek yogurt and finish with a sprinkle of sumac for color and brightness.
- Serve immediately or at room temperature. These keep well for a day and the flavours meld nicely if prepared a little ahead.
Notes
This dish is versatile: change the herbs or add toasted pine nuts instead of almonds. Serve as part of a mezze spread or alongside grilled meats for a fuller meal. For a touch of sweetness and acidity, brush grilled lamb or chicken with pomegranate molasses and serve with the eggplants for a complementary contrast.
