Stuffed Eggplants with Grated Cheese

Ingredients

• 250 g couscous (instant)
• 250 ml vegetable broth
• 4 eggplants
• 2 onions
• 2 carrots
• 1 green bell pepper
• 50 g mushrooms
• 2 tbsp Ghee
• Salt
• 1 tbsp Garam Masala
• 100 g paneer

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Pour boiling vegetable broth over couscous and let it absorb for about 5 minutes. Wash, dry, halve eggplants lengthwise and scrape out the flesh with a spoon, leaving a 2 cm thick wall. Chop the scraped flesh. Peel and dice the onion. Peel and finely dice the carrots. Wash, halve, deseed the bell pepper and dice it. Clean mushrooms and slice them. Sauté together with the eggplant flesh, onion, carrots, and bell pepper in hot ghee. Season with salt and garam masala and mix into the couscous. Taste and fill the eggplants. Crumble cheese over the eggplants. Place them in a fire‑proof dish or on parchment paper on a baking tray and bake for about 45 minutes.