Eggplant stuffed with vegetables and couscous

Description

This dish is very easy to prepare, but at the same time it looks very advantageous and has an excellent, unbroken taste! Recommend for family or holiday lunch or dinner.

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!