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🍽️ Couscous Stuffed Eggplants

485 kcal · 30 min · 4 servings

Ingredients

• 2 medium eggplants
• 5 tbsp sesame oil
• 400 ml vegetable broth
• 200 g couscous (instant)
• 100 g broad beans (jar)
• 1 Moroccan mint (approx. 80 g)
• 1 parsley
• 1 garlic clove
• 2 tbsp lemon juice
• 3 tbsp white balsamic vinegar
• salt

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut off the ends and carefully scoop out the inside with a spoon.
3. 3. Set aside the scooped-out flesh in a bowl.
4. 4. Salt the inside of the empty eggplant shells.
5. 5. Let the eggplants sit for 15 minutes to soften.
6. 6. Preheat the oven to 180 degrees Celsius fan mode.
7. 7. Line a baking tray with baking paper.
8. 8. Pat the released water from the eggplants dry with a kitchen towel.
9. 9. Brush the outside of the eggplants with 1 to 2 tablespoons of oil.
10. 10. Place the eggplants on the tray.
11. 11. Bake them in the oven for about 30 minutes.
12. 12. Bring the broth to a boil in a pot.
13. 13. Pour the hot broth over the couscous.
14. 14. Let the couscous swell for 10 minutes.
15. 15. Fluff the couscous with a fork occasionally.
16. 16. Drain the beans in a sieve.
17. 17. Rinse the beans with cold water.
18. 18. Let the beans drain well.
19. 19. Wash the fresh herbs.
20. 20. Finely chop the herbs.
21. 21. Dice the saved eggplant flesh into small cubes.
22. 22. Fry the eggplant cubes in the remaining oil.
23. 23. Peel the garlic.
24. 24. Press the garlic directly into the pan.
25. 25. Mix the fried eggplants with the couscous.
26. 26. Add the beans and herbs to the mixture.
27. 27. Season the salad with lemon juice.
28. 28. Add some vinegar.
29. 29. Season the salad with salt to taste.
30. 30. Fill the baked eggplants with the salad.
31. 31. Serve the eggplants warm or cold.

Nutrition per serving

• kcal: 485
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 48 g