← All recipes

🍽️ Eggplant Boats with Couscous Filling and Apricots

424 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 4 tbsp olive oil
• 1.5 tsp harissa paste
• 175 ml vegetable broth
• 200 g couscous
• 2 apricots
• 700 g eggplants (2 large eggplants)
• salt
• 1 garlic clove
• 2 spring onions
• 200 g chickpeas (drained weight; can)
• 1 tbsp lemon juice
• 1 tsp sweet paprika powder
• pepper
• 2 handfuls cilantro (5 g)
• 250 g yogurt (1.5% fat)
• 60 g pomegranate seeds (4 tbsp)

Instructions

1. 1. Peel the onion and cut it into fine cubes.
2. 2. Heat one tablespoon of oil in a pot.
3. 3. Add the onion cubes and the harissa paste to the pot.
4. 4. Sauté the mixture for three minutes over medium heat.
5. 5. Pour in the broth and bring it to a boil.
6. 6. Stir in the couscous and remove the pot from the heat.
7. 7. Wash the apricots, halve them, and remove the pits.
8. 8. Cut the apricots into small cubes.
9. 9. Set aside half of the apricot cubes for later.
10. 10. Stir the remaining apricot cubes into the couscous.
11. 11. Let the couscous swell.
12. 12. Wash the eggplants and cut them in half lengthwise.
13. 13. Scoop out the flesh with a spoon, leaving a border of about one centimeter.
14. 14. Salt the inside surfaces of the eggplant halves.
15. 15. Let the eggplants rest for five minutes.
16. 16. Cut the scooped-out eggplant flesh into small cubes.
17. 17. Peel the garlic and chop it finely.
18. 18. Wash the spring onions and cut them into fine rings.
19. 19. Set aside some of the green part of the spring onions for garnishing.
20. 20. Heat one tablespoon of oil in a hot pan.
21. 21. Sauté the eggplant flesh, garlic, and the rest of the spring onions for three minutes over medium heat.
22. 22. Drain the chickpeas, rinse them, and let them drain.
23. 23. Stir the chickpeas into the pan mixture.
24. 24. Set aside some of the chickpeas for later.
25. 25. Stir the pan mixture into the couscous.
26. 26. Season the filling with lemon juice, salt, paprika powder, and pepper.
27. 27. Fill the couscous mixture into the eggplant halves.
28. 28. Place the filled eggplants on a baking sheet lined with baking paper.
29. 29. Drizzle the eggplants with the remaining oil.
30. 30. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
31. 31. Bake the eggplants in the oven for 35 to 40 minutes.
32. 32. Wash the cilantro and shake it dry.
33. 33. Pluck the cilantro leaves and chop them.
34. 34. Set aside some cilantro leaves for garnishing.
35. 35. Stir the remaining cilantro into the yogurt.
36. 36. Remove the eggplants from the oven.
37. 37. Drizzle the eggplants with the seasoned yogurt.
38. 38. Sprinkle the eggplants with the reserved spring onion rings, cilantro leaves, and pomegranate seeds.
39. 39. Serve the remaining yogurt separately.

Nutrition per serving

• kcal: 424
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 58 g