How To Cook Stuffed Aubergines With Couscous, Tomatoes And Cheese - Recipe
Author: Dean Rouseberg
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Stuffed aubergines with couscous, tomatoes and yellow cheese". Delicious recipe.
Required products :
- 2 eggplants
- 1 red sweet pepper
- 2 medium sized tomatoes
- 2 cloves garlic
- 4 tablespoons boiled rice
- 75 grams of yellow cheese
- 3 tablespoons oil
- 1 tablespoon chopped dill / parsley
- left
- pepper
Method of preparation :
Cut the two aubergines in half lengthwise and fry them for 5 minutes in hot oil, placing them with the cut in the fat. Then carve the inside and cut it into small pieces.
Blanch, peel and chop the tomatoes. Chop the pepper into small cubes, grate the garlic.
Mix the chopped products with the couscous, add the garlic, dill / parsley and season to taste.
Distribute the filling in the eggplant "boats", arrange in a pan, cover with aluminum foil and bake for 35 minutes in the oven at 180 degrees.
Then remove the foil, sprinkle the filling with the grated yellow cheese and return to the oven for another 10 minutes to bake the coating.
Have a good time!
- Garnish with couscous with garlic, onion and butter
- Caribbean salad with couscous and mango
- Couscous and meatball salad
- Couscous in fresh milk with fruit, honey and cinnamon
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