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🍽️ Cheesy Stuffed Eggplant Boats

408 kcal · 30 min · 4 servings

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. Turn on the oven and set it to 180 degrees Celsius with top and bottom heat to preheat.
2. 2. Pour boiling vegetable broth over the couscous and let it swell for five minutes.
3. 3. Wash the eggplants and dry them.
4. 4. Cut the eggplants in half lengthwise.
5. 5. Scoop out the flesh of the eggplants with a spoon, but leave a two-centimeter thick shell.
6. 6. Chop the removed eggplant flesh finely.
7. 7. Peel the onion and cut it into small cubes.
8. 8. Peel the carrots and cut them small as well.
9. 9. Wash the bell pepper, remove the stem and seeds, and cut it into cubes.
10. 10. Clean the mushrooms and slice them.
11. 11. Heat ghee in a pan and sauté the eggplant flesh, onion, carrots, and pepper in it.
12. 12. Add the mushrooms and fry everything together.
13. 13. Season the mixture with salt and garam masala.

Nutrition per serving

• kcal: 408
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 47 g