Stuffed Eggplant with Couscous and Tuna

Summary

Ingredients

• 1 can tuna, natural
• 2 small eggplant (s), (50 g each)
• 60 g couscous
• 1 small onion (s), finely chopped
• 1 clove garlic, crushed
• 200 ml soup
• Oil (olive oil)
• 1 tablespoon pumpkin seeds
• 1 tablespoon coriander, ground
• 1 tablespoon curry
• 1 tablespoon caraway seeds, ground
• salt
• pepper

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Instructions

1. Preheat the oven to 200 ° C. Halve the aubergines lengthways, cut into them and season well with salt. Let the salt soak in a little. Place the cut surfaces down on a well-oiled tray and bake for about 25 minutes. In the meantime, bring the couscous to the boil with the soup, switch off the plate and let the couscous soak. Brown the chopped onion with the oil over medium heat. Stir in the couscous, garlic and spices. Hollow out the aubergine, add the chopped pulp to the couscous mixture. Finally add the tuna and pumpkin seeds. Fill the eggplant with the mixture, bake in the oven for 5 minutes.