Stuffed eggplant with couscous
Persien
vegetarian
main course
easy
Torben Ebert
Ingredients for 4 persons
- 2 eggplant, big
- 4 tbsp olive oil
- salt
- 1 diced onion
- 1 clove of garlic
- 50 g almonds
- 1 pinch of cumin
- 200 g couscous
- 200 g water
- 2 tbsp TOMAMI Persien
- 4 tbsp pomegranate seeds
- 400 g yogurt
- Fresh chopped parsley and mint
- 80 g dried dates or figs
Preparation
Preheat the oven to 200°C circulating air. Wash the eggplant, cut it in half and hollow it out. There should be about 1 cm edge left. Brush with olive oil, salt and bake in the oven for about 35-40 minutes.
In the meantime, boil 400g water, with ½ tsp salt and 2 tbsp TOMAMI Persia, pour hot on the couscous and let it soften covered for about 5-7 minutes.
In the meantime, cook the hollowed out pulp together with the onion and garlic and fry over medium heat with 2 tbsp olive oil until the eggplant is soft. Finely dice dates, chop almonds coarsely.
Add both and toss briefly with the soft cooked couscous. Season with cumin, salt, pepper and TOMAMI Persia.
Mix the yogurt with a dash of olive oil and salt lightly. Fill the eggplant with the couscous, add the yogurt, pomegranate seeds and fresh herbs.
For more intensity, drizzle TOMAMI Persia on top.
