To prepare a stuffed eggplant with israeli cous Cous, you will first need to prepare your eggplant. Cut the eggplant in half lengthwise and scoop out the seeds. Fill each half with about 1 tablespoon of the filling. Place the cut eggplant halves in the bottom of an oven-proof dish and bake for 20 to 25 minutes or until tender. Remove from the oven and allow to cool.