Stuffed aubergine with couscous

Zutaten für Personen

2
aubergines
500 g
cocktail tomatoes
100 g
sheep milk cheese
100 g
rice or 120 g couscous
120 ml
vegetable stock
1/2
yellow pepper
2-3
spring onions
1
onions
2
clove of garlic
1 pinch
thyme
 
salt, pepper

Schritt für Schritt - Anleitung

Step 1:

Boil the rice in your vegetable stock and let it soak in a closed pot on a low heat for 15-20 minutes. Alternatively, pour the hot broth over some couscous and let it soak for 5 minutes.

Step 2:

Meanwhile, preheat the oven to 200 °C. Cut your goats cheese, 8 cocktail tomatoes, yellow pepper and spring onions into small pieces and crush a clove of garlic.

Step 3:

Mix all of these ingredients with your finished rice or couscous and flavour with thyme, pepper and salt.

Step 4:

Cut the tops off your aubergines, hollow them out using the largest twister blade (L) and fill them with your mixture.

Step 5:

Bake the aubergines in the preheated oven for approx. 45 min.

Step 6:

While they are baking, finely chop your onions for the tomato sauce and saut- them in olive oil until translucent. Mix the rest of your tomatoes with the rest of the garlic, then flavour with salt and pepper and cook it on a low heat, stirring occasionally for approx. 10 min., until a thick sauce forms.