Eggplant stuffed with vegetables and couscous

Ingredients

• eggplant 2 pcs.
• couscous 70
• tomatoes 3 pcs.
• mashed tomatoes 100 g
• 1 clove of garlic
• sprig of parsley 3 pcs.
• feta cheese 30 g
• leeks 100 g

Cooking

Step 1

We heat the oven to 200 ° C. Wash eggplant, cut in half lengthwise. With a large spoon, carefully scrape out the flesh without damaging the skin. We leave the pulp.

Step 2

We spread the eggplant boats in a baking dish, salt, pepper and grease a little with olive oil so that they do not dry out in the oven. Bake for 10-15 minutes.

Step 3

While the eggplant is baking, prepare the filling. Pour the couscous into a bowl and pour boiling water so that the water covers it by 1 cm. Salt a little, cover with a lid and leave for 5 minutes. Then mix with a fork, as if loosening the couscous.

Step 4

Pour some vegetable oil into the pan. We cut the leek into half rings, the eggplant pulp into small pieces, the tomatoes into small cubes, finely chop the garlic.

Step 5

Fry the onion over medium heat for 3 minutes until soft, add eggplant, garlic, tomatoes and cook for 5-7 minutes, stirring occasionally. Pour in the mashed tomatoes and heat for another 2 minutes. Salt and pepper to taste.

Step 6

Mix couscous with vegetables.

Step 7

We take out the eggplant boats from the oven. We spread the finished filling in them. Again we put the already stuffed boats into the mold, pour a little boiling water on the bottom of the mold (literally a couple of tablespoons). Cover with foil and bake for 20-25 minutes.

Step 8

After this time, remove the foil and let the eggplant fry a little more (you can turn on convection).

Step 9

Serve the boats hot, sprinkled with finely chopped parsley and finely chopped feta. Delicious!