Baked Stuffed Eggplants

Ingredients

• 1000 g medium eggplants (4 medium eggplants)
• Salt
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 200 g couscous (instant)
• vegetable broth (according to couscous package instructions)
• 1 red bell pepper
• 1 yellow bell pepper
• 2 Spring Onions
• Salt
• pepper (ground)
• 3 tbsp thyme leaves
• 80 g freshly grated Parmesan

Instructions

1. 1.

   Cook couscous according to package with vegetable broth.

2. 2.

   Wash, trim, halve eggplants lengthwise and scoop out flesh leaving a 1 cm rim. Salt halves inside and let sit. Dice the scooped flesh. Peel and chop onion and garlic.

3. 3.

   Wash peppers, halve, seed and dice. Wash spring onions, trim and slice into very thin rings.

4. 4.

   Heat oil and sauté onion and garlic until translucent. Add eggplant flesh, peppers and spring onions; cook about 3 minutes. Stir in couscous and simmer for about 2 minutes. Season with salt and pepper and fold in thyme.

5. 5.

   Pat eggplant halves dry and fill with couscous mixture. Sprinkle with Parmesan and bake at 200 °C (convection) for about 25‑30 minutes.

6. 6.

   Serve on tomato sauce if desired.