Stuffed aubergines with CousCous

Name: Stuffed aubergines with CousCous
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Couscous; 2 red onions; 100 g Almonds with skin; 150 g dried apricots; 1 bunch of parsley; 2 TABLESPOONS Oil; 4 Aubergines (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 500 ml Vegetable broth

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Couscous
2 red onions
100 g Almonds with skin
150 g dried apricots
1 bunch of parsley
2 TABLESPOONS Oil
4 Aubergines (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
500 ml Vegetable broth

Directions

1
Prepare CousCous according to the instructions on the packet. In the meantime peel and chop the onions. Chop almonds and dice apricots. Wash parsley, shake dry, pluck leaves from the stalks and chop. Heat the oil in a pan. Roast the almonds for about 5 minutes while turning. After about 2 minutes add onion cubes
2
Wash the aubergines and cut in half lengthwise. Hollow out the halves with a teaspoon, leaving an approx. 0.5 cm wide rim all around. Sprinkle the aubergine halves with a little salt and leave to stand for about 10 minutes
3
Mix the couscous and almonds. Season to taste with salt, pepper and cumin. Stir in parsley, except for something to sprinkle. Dab aubergines dry with kitchen paper. Fill the aubergine halves with the filling, place in the fat pan of the oven, pour on the stock and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Arrange on plates and sprinkle with parsley