Stuffed Eggplant with Couscous
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- Pour ¼ liter of tomato juice over the couscous in a bowl and let it soak for 20 minutes.
- In the meantime, wash the aubergines, cut in half lengthways and hollow out. Leave an edge of 1 cm. Finely chop the aubergine meat.
- Roughly chop the mushrooms and finely dice the onion. Crumble the feta, cut the mint into fine strips.
- 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.
- 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.
- 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.
- Rye baguette tastes good with it.
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