Stuffed vegetarian eggplants

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Stuffed vegetarian eggplants

Stuffed vegetarian eggplants


Stuffed vegetarian eggplants
Stuffed vegetarian eggplants

Ingredients
Number of people
-
4
+

4 eggplants

200 g couscous

250 g tofu or mozzarella

1 tablespoon sesame seeds

1 onion

2 cloves of garlic

Basil

Pepper

Salt

1 tablespoon olive oil

Spicy tomato sauce


Preparation 
TOTAL TIME: 1H05
Preparation: 20 min
Cooking time: 45 min
Step 1
Blanch the aubergines for 5 minutes.
Step 2
Once cooled, split them on 2/3, and remove the pulp.
Step 3
Mix it with basil, garlic, salt and pepper.
Step 4
Add either:
Step 5
1) diced tofu and lightly browned sesame seeds
Step 6
or
Step 7
2) mozzarella cubes
Step 8
Then, the couscous that we will have previously wet with 25 cl of water and a tablespoon of olive oil.
Step 9
Fill the aubergines, cover with the lid formed by a third of it.
Step 10
Bake at 210°C (th 7) for 45 min; serve with a hot tomato coulis.
I add my grain of salt





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