Aubergines stuffed with couscous and vegetables – delicious for a Meatless Monday day, easy to cook with whatever you have in your fridge!
Serves: 2 pers.
- Eggplants – 2 medium-large
- Olive oil – 30ml
- Tomatoes – 2 (deseeded and chopped)
- Onion – 2 (chopped)
- Sultanas – 2 tbsp.
- Couscous – 100g (cooked accordingly to packet instructions)
First of all preheat the oven – 180 C. Cut the eggplants in half and remove the flesh (out it aside). Saute the onion with eggplants flesh for a few minutes. In a bowl mix the tomatoes, onion, sultanas, couscous, salt and pepper and fill the cavities of the aubergines. Cover the dish and bake it in the over for 30 minutes. Add some parsley leaves and serve!
Photo: Ionela Stoica