Stuffed Eggplant with Couscous

Summary

Ingredients

• 100 g couscous
• 0.75 liter ¾ tomato juice
• 2 eggplant (s)
• 200 g mushrooms
• 1 onion (s)
• 100 g feta cheese
• Mint, some twigs
• 2 tablespoon butter
• salt and pepper
• 1 egg (s)
• 1 teaspoon curry
• 1 pinch (s) ground caraway seeds
• 1 teaspoon lemon juice
• Oil, for the mold

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Instructions

1. Pour ¼ liter of tomato juice over the couscous in a bowl and let it soak for 20 minutes.
2. In the meantime, wash the aubergines, cut in half lengthways and hollow out. Leave an edge of 1 cm. Finely chop the aubergine meat.
3. Roughly chop the mushrooms and finely dice the onion. Crumble the feta, cut the mint into fine strips.
4. Heat 1 tablespoon butter in a pan and fry the onion until translucent. Add the aubergine meat and sauté for 5 minutes, season with salt and pepper and remove from the pan.
5. Heat 1 tablespoon butter, stew the mushrooms until the liquid has evaporated. Preheat the oven to 200 C and grease a baking dish with a little oil. Gently mix the couscous, eggplant, and mushrooms. Add the egg, curry, caraway seeds, lemon juice and feta cheese as well as a few mint strips to the vegetables.
6. Place the aubergine halves in the tin and fill with the couscous mixture. Pour in the remaining tomato juice. Cook in the oven for 30 minutes without a lid.
7. Rye baguette tastes good with it.