Stuffed Eggplants with Couscous Filling

A light and healthy dish that can be prepared without much difficulty. Bites full of health and great flavor.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 ml Soup base, chicken, cube

  • 200 g Couscous, dry

  • 4 pieces Eggplant, raw

  • 4 pieces Mushrooms, mushrooms, fresh

  • 2 piece Onion, young

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 0.5 teaspoons Spices, cumin, seeds

  • 6 spoon Yogurt, plain, from skimmed milk

Steps

  1. Place a pot on the stove and bring 500 ml of vegetable broth to a boil. Pour the couscous into a bowl, cover it with the hot broth, cover, and let it sit for ten minutes to absorb the liquid and swell. Thoroughly wash the eggplants, clean them, and cut them in half lengthwise. Scoop out the inside with a spoon and chop it into small pieces (be careful not to break the skin). Wash the mushrooms or wipe them with a damp cloth and slice them.

  2. Preheat the oven to 200°C. Wash and clean the spring onions, then finely chop them. Mix the chopped vegetables with the couscous and season the filling with salt, pepper, and cumin. Finally, stir in the yogurt.

  3. Stuff the eggplants with the prepared mixture, place them in a deeper baking dish, and pour the remaining broth over them. Place the dish in the oven and bake at the middle height for about 20 minutes. Once the eggplants are ready, serve them on plates and offer fresh salad on the side.

Nutrition Information (Per 100g)

  • Calories: 88.79 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 17.97 g
    • Sugars: 1.45 g
  • Protein: 2.98 g
  • Fiber: 3.07 g

Advice

Baked eggplants can be garnished with basil leaves. Couscous can be replaced with millet, which needs to be cooked on moderate heat for at least 15 minutes. If using a convection oven, preheat it to 180 °C.