Roasted Eggplant Stuffed with Millet Couscous and Veggies

FullSizeRender-2I had always thought that stuffed vegetables were for the meat eaters of the world. From Greece’s lamb stuffed peppers to Italy’s beef stuffed tomatoes, it’s been quite rare to find a roasted vegetable filled with other vegetables. Who wants that, right? Well, I do. And apparently, I’m not the only one.

In the midst of my unremitting recipe research, I have found numerous varieties of vegan stuffed veggies and many ways in which they can be cooked (oven, stove top, barbeque).

I have been creating my own varieties for a while now because not only are they beautiful and enticing to both meat eating and vegetarian guests alike, but stuffed vegetables are a great way to combine grains, proteins and vegetables in one go.

Below are the guidelines for one of my all-time favorite stuffed eggplant recipes. The ingredients and measurements can vary depending on tastes and seasonality.

IMG_6228Roasted Eggplant Stuffed with Millet Couscous and Veggies:


  • 3 small eggplants
  • Extra virgin olive oil
  • 1 cup organic millet
  • 3 cups water
  • 1 lemon juiced
  • Mixed spices (I used oregano, paprika, pepper, coriander and turmeric but anything would work)
  • Himalayan sea salt (to taste)
  • Fresh Cracked Black Pepper (to taste)
  • 2 onions chopped
  • 2 garlic cloves crushed
  • 1 green bell pepper diced
  • Fresh oregano to garnish


  • Preheat oven to 190 C (375 F)
  • Halve the eggplants lengthwise and trim the underside so they lie flat. Separate the skin from the flesh and scoop out the insides.
  • Cover the shells with aluminum foil and bake for 20 minutes.
  • While the shells are baking, roughly chop the flesh of the eggplant.
  • Heat 2 tbsp of olive oil in a saucepan over medium heat and add the garlic onion and chopped eggplant.
  • Stir frequently for 2-3 minutes until the eggplant softens. Add the bell pepper and a pinch of salt. Stir for another 4-5 minutes until all the vegetables are cooked. Set aside to cool.
  • In a medium pan, toast the millet grains on medium to high heat for about two minutes.
  • Add 1 tbsp of olive oil, lemon juice, water, salt (to taste, but don’t go crazy….you can always add more at the end), pepper and spices. Bring to a boil.
  • Once the millet is boiling, lower the heat and cover, simmering and stirring every few minutes until the millet is soft and the liquid has been absorbed.
  • Turn off the heat and mix in the eggplant and pepper mixture.
  • The shells should be finished baking by now. Take them out of the oven and reduce the heat to 180C (350F)
  • Fill the eggplant shells with the millet and eggplant mixture and place back in the oven to bake for another 10 to 15 minutes.
  • Garnish (with raw olive oil and fresh oregano), serve and enjoy!

*I served mine with vegan “baked feta cheese.” The recipe is here:Vegan Baked Feta Cheese

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