Summary

Ingredients

• 2 eggplant (s)
• 150 g couscous
• 0.5 liter ½ vegetable stock
• 5 tablespoon olive oil
• 2 cloves garlic
• 2 teaspoons tomato paste
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ paprika powder, smoked (or noble sweet)
• 0.5 teaspoon ½ curry powder
• 1 packet feta cheese
• salt and pepper

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Instructions

1. Pour the couscous into a bowl and pour the hot vegetable stock over it. Let it soak for 5 minutes.
2. Halve the eggplant and hollow it out. A good half an inch margin should remain. Chop the aubergine meat and fry with 2 tablespoons of olive oil. Finely chop the garlic and add after 10 minutes, fry for another 5 minutes. Add tomato paste, cumin, cinnamon, paprika powder, curry powder. Pour some water, if necessary, so that everything dissolves well. Season with salt and pepper and add to the couscous. Mix until the filling is homogeneous. Let cool down!
3. In the meantime, cut the feta in half. Mash one half with a fork, add to the cooled couscous and season to taste again.
4. Cut the other half of the feta into thin slices. Fill the aubergine halves with the couscous and place in a baking dish. Spread the feta slices on top. Drizzle with the remaining olive oil and bake in the oven at 180 degrees for 45 minutes.
5. Serve!