Gratinated and Stuffed vegan Eggplants
Servings 2 servings
Equipment
- food processor or blender
Ingredients
- 2.5 eggplants organic
- 1 lemon organic
- 2 garlic cloves organic
- 2 tbsp tahini
- 1/2 tsp salt organic
- 1/2 tsp Ras el Hanout* organic
- 2 tsp cumin
- 100 g whole wheat couscous organic
- 50 g pickled tomatoes organic
- 75 g vegan feta
Instructions
- Preheat oven to 200°C.
- Halve the eggplants, brush the cut surface with lemon juice and spread the eggplants on a baking tray with the cut surface facing upwards. If necessary, cut the surface crosswise
- Pour boiling water over the couscous, cover and cook for 15-20 minutes. Then loosen up with a fork.
- Drain the pickled tomatoes and cut into small pieces.
- Bake the eggplants in the middle of the oven for 25-30 minutes until the meat is cooked and you can remove it easily.
- Hollow out eggplants with a spoon. Put eggplant flesh into a blender or food processor, add pressed garlic cloves, juice 1/2 lemon, tahini and spices. Puree everything.
- Mix eggplant puree with couscous and tomato pieces. Pour the filling back into the eggplant halves and sprinkle pieces of feta on top.
- Bake the eggplant halves on the uppermost groove of the oven with grill function for another 5-10 minutes.
Notes
*I use Ras el Hanout spice from Würzmeister in this recipe.