Aubergines with date almond couscous and mint

Name: Aubergines with date almond couscous and mint
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 3 large aubergines (about 400 g each); 7 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 7-10 Tbsp Cumin; 1 medium onion; 3 Garlic cloves; 150 g dried soft dates; 80 g Almond kernels (with skin); 250 g Couscous (instant); 1 TABLESPOON Oil; 500 g Soy Yoghurt; 1/2 Pomegranate; 1/2 bunch Mint; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

While the vegetable boats are baking in the oven, you can take your time to prepare the oriental filling.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

3 large aubergines (about 400 g each)
7 TABLESPOONS Olive oil
7-10 Tbsp Sea salt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
7-10 Tbsp Cumin
1 medium onion
3 Garlic cloves
150 g dried soft dates
80 g Almond kernels (with skin)
250 g Couscous (instant)
1 TABLESPOON Oil
500 g Soy Yoghurt
1/2 Pomegranate
1/2 bunch Mint
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line baking tray with baking paper. Clean and wash the aubergines, dab dry and cut in half lengthwise. Hollow out with a tablespoon, leaving a rim of about 1⁄2 cm. Put the aubergine halves on the baking tray, brush with 3 tbsp. oil and season with sea salt. Bake in a hot oven for about 25 minutes.
2
Finely dice the aubergine pulp. Peel onion and garlic. Dice onion, chop garlic finely. Finely dice dates. Chop almonds coarsely, roast them in a pan without fat and take them out. Heat 4 tablespoons of oil in a frying pan. Fry the diced aubergines for 5-6 minutes, turning them over, until golden brown. Fry the onion and 2⁄3 garlic briefly. Season with salt, pepper and 1 tsp. each of cinnamon and cumin. Fold in dates.
3
Put the couscous in a large bowl. 1⁄4 Pour l boiling salt water over it and let the couscous swell for 5-10 minutes. Stir in butter.
4
In the meantime, mix yoghurt and the rest of the garlic. Season with salt and pepper. Break the pomegranate into large pieces and remove the seeds. Wash mint, shake dry, pluck off leaves and chop coarsely.
5
Mix aubergine cubes with couscous and almonds, season again. Pour into the baked aubergine halves. Add yoghurt and sprinkle with mint and the pomegranate seeds.