Harissa Rice Stuffed Eggplant

Harissa Rice Stuffed Eggplant

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 40 minutes
Harissa Rice Stuffed Eggplant


  • 2 purple eggplants
  • 2 tbsp olive oil (divided)
  • Salt and pepper to taste
  • ½ onion chopped
  • 1 15 oz can garbanzo beans
  • 1 tbsp harissa paste
  • 1 bag Royal Rice Smoky Harissa Seasoned Basmati Rice & Lentils
  • Chopped parsley for serving
  • Tzatziki sauce for serving


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  1. Heat oven to 440F. Cut eggplant in half lengthwise and score the insides. Brush the eggplant halves with 1 tbsp of olive oil. Season with salt and pepper and bake, skinside down, for 30 minutes.
  2. Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add in chopped onion and cook until softened, about 2-3 minutes. Add in drained garbanzo beans, harissa paste and Royal Rice Smoky Harissa Seasoned Basmati Rice & Lentils.
  3. Stir to combine ingredients and remove from heat.
  4. Once eggplant is cooked, allow to cool slightly, then remove flesh with a fork. Add eggplant to skillet with rice mixture and cook over medium heat for about 3 minutes.
  5. Add mixture to hollowed eggplant and return to oven for about 10 minutes.
  6. Serve topped with chopped parsley and tzatziki.