🍽️ Aubergine Boats Stuffed with Couscous and Colorful Vegetables

Name: Aubergine Boats Stuffed with Couscous and Colorful Vegetables
Total time: 30 min
Yield: 4 servings
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

360 kcal · 30 min · 4 servings

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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

1. Cook the couscous in salted water, following the package instructions exactly.
2. Rinse the lemon under hot water and pat it dry.
3. Zest the lemon and squeeze out the juice.
4. Wash the aubergines and remove the stem.
5. Cut the aubergines in half lengthwise.
6. Carefully scoop out the flesh with a spoon.
7. Make sure to leave a half-centimeter wide border intact.
8. Dice the scooped-out flesh into small cubes.
9. Mix the aubergine cubes in a bowl with one tablespoon of lemon juice.
10. Rub the cut sides of the empty aubergines with the cut side of the lemon.
11. Wash the tomatoes and cut them into quarters.
12. Peel and wash the pepper.
13. Cut the pepper into small pieces.
14. Peel the onion and the garlic.
15. Finely chop the onion and the garlic.
16. Heat the olive oil in a pan.
17. Sauté the onion, garlic, and pepper over medium heat for three minutes, stirring occasionally.
18. Add the aubergine pieces.
19. Cook the aubergines for two minutes.
20. Season the mixture with salt and pepper.
21. Remove the pan from the heat.
22. Fluff the couscous gently with a fork.
23. Stir one tablespoon of margarine into the couscous.
24. Add the tomato pieces to the pan.
25. Wash the thyme and parsley and shake them dry.
26. Finely chop the herb leaves.
27. Add the chopped herbs to the pan.
28. Mix the couscous-vegetable mixture with the lemon zest.
29. Season the filling with salt, pepper, and lemon juice.
30. Fill the mixture into the aubergine halves.
31. Lightly grease a baking dish with margarine.
32. Place the stuffed aubergines in the dish.
33. Distribute remaining margarine in small pieces over the filling.
34. Preheat the oven to 200 degrees Celsius (convection 180 degrees; gas mark 3).
35. Bake the aubergines on the middle rack for 20 to 25 minutes until tender.

Nutrition per serving

kcal: 360
Protein: 12 g · Fett/Fat: 11 g · Carbs: 53 g