Mains
Couscous-Stuffed Aubergines
Tender aubergine halves with a fragrant couscous filling.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 2 aubergines and 160 g couscous. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Halve and scoop the aubergines; bake the shells at 200°C for 15 minutes.
- Pour hot stock over couscous, cover for 5 minutes. Chop the scooped aubergine flesh.
- Sauté onion, pepper and aubergine flesh; add tomato and cumin, then couscous. Fill the shells and bake for another 15 minutes.
- Before serving, check: Leave a little space if the stuffing will absorb liquid during baking. Nestle stuffed vegetables closely so they stay upright.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Before filling, check the stuffing is properly prepared or pre-cooked as the recipe requires. Mix it in a bowl, not inside the vegetable.
- Leave a little space if the stuffing will absorb liquid during baking. Nestle stuffed vegetables closely so they stay upright.
- Pierce the thickest part with a fork at the end. The filling should be hot throughout and the vegetable shell tender.