Stuffed aubergines

Name: Stuffed aubergines
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 large aubergines (about 400 g each); 10 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt; 1 medium onion; 0?$? Garlic cloves; 80 g Almond kernels; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground cinnamon; 1 TEASPOON ground cumin; 150 g Dried soft dates; 250 g Couscous; 1 TABLESPOON Butter; 1/2 Pomegranate; 500 g low-fat yoghurt, creamy stirred; 1 collar Mint (e.g. Moroccan); baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 large aubergines (about 400 g each)
10 TABLESPOONS Olive oil
7-10 Tbsp Sea salt
1 medium onion
0?$? Garlic cloves
80 g Almond kernels
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground cinnamon
1 TEASPOON ground cumin
150 g Dried soft dates
250 g Couscous
1 TABLESPOON Butter
1/2 Pomegranate
500 g low-fat yoghurt, creamy stirred
1 collar Mint (e.g. Moroccan)
baking paper

Directions

1
Wash the aubergines, dab dry and cut in half lengthwise. To hollow out the halves, cut the flesh about 1/2 cm from the edge all around. Cut the inner fruit flesh into cubes and remove. If necessary, cut the cubes a little smaller. Place the aubergines on a baking tray covered with baking paper, brush with 3 tbsp. oil, season with sea salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes.
2
Peel onion and garlic. Dice onion, chop garlic finely. Coarsely chop the almonds and roast them in a hot pan without fat while turning. Take out immediately. Heat 7 tablespoons of oil in a large frying pan. Fry the diced aubergines for 5-6 minutes, turning them over. Add onion and 2/3 garlic, season with salt, pepper, cinnamon and cumin and fry for about 1 minute.
3
Finely dice the dates. Bring 250 ml water and 1 teaspoon salt to the boil, pour over the couscous and allow to swell for about 5 minutes. Mix in butter with a fork, loosen couscous. Knock out pomegranate seeds with a spoon. Mix yoghurt and rest of garlic, season with salt and pepper. Wash mint, shake dry, pluck off leaves and cut coarsely.
4
Mix the aubergine cubes, couscous, dates and half almonds. Pour into the baked aubergine halves, sprinkle with the remaining almonds. Add mint and yoghurt, sprinkle with pomegranate seeds