Eggplant with Couscous Vegetable Filling
Try the delicious eggplant stuffed with couscous and vegetable filling from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 200 g Couscous
- Salt
- 1 Organic lemon
- 4 eggplants
- 200 g Cherry tomatoes
- 3 yellow bell peppers
- 1 onion
- 2 Garlic cloves
- 1 tbsp Olive Oil
- Pepper
- 30 g margarine (2 tbsp)
- 5 sprigs thyme
- parsley
Instructions
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1.
Cook the couscous according to package instructions in salted water.
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2.
Meanwhile, wash the lemon, dry it, grate its zest and squeeze out the juice. Wash and clean the eggplants, cut them lengthwise in half. Scoop out the flesh with a spoon, leaving a 1/2 cm border. Chop the flesh and mix it in a bowl with 1 tbsp lemon juice.
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3.
Rub the cut surfaces of the eggplants with the cut surfaces of the lemons. Wash and quarter the tomatoes. Clean, wash and chop the peppers. Peel and finely mince the onion and garlic.
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4.
Heat olive oil in a pan. Sauté the onion, garlic and peppers over medium heat for 3 minutes while stirring. Add the eggplant pieces, cook for 2 more minutes, season with salt and pepper. Remove from heat. Fluff the couscous gently with a fork and stir in 1 tbsp margarine. Add the tomatoes to the pan. Wash, dry and chop thyme and parsley, then add them.
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5.
Mix the couscous-vegetable blend with lemon zest, season with salt, pepper and lemon juice, and fill the eggplant halves. Lightly grease an oven-safe dish with margarine and place the eggplants inside. Spread the remaining margarine in small flakes over the filling. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for 20–25 minutes until tender.
