Baked Stuffed Eggplant
- 4 medium sized Eggplant (each 250 grams)
- 1 onion
- 1 garlic
- 1 tablespoon olive oil
- 200 grams Couscous (instant)
- Vegetable broth (by couscous packing specification)
- 1 red paprika
- 1 yellow paprika
- 2 scallions
- freshly ground peppers
- 3 tablespoons thyme
- 80 grams freshly grated Parmesan
Cook couscous according to package specifications with vegetable broth.
Rinse eggplant, brush, halve lengthwise and scoop out the pulp to a 1 cm (approximately 1/2 inch) margin. Salt the inside halves and let rest. Cut the eggplant flesh into small cubes. Peel and chop onion and garlic.
Rinse peppers, cut in half, remove seeds and ribs and dice. Trim scallions, rinse and cut into very thin rings.
Heat oil and sauté onion and garlic cubes until soft. Add eggplant meat, peppers and scallions and sauté about 3 minutes. Stir in couscous and simmer about 2 minutes. Season with salt and pepper and mix in thyme.
Dry the eggplant halves and fill with couscous. Sprinkle with cheese and bake in preheated oven (200°C, approximately 400°F) about 25-30 minutes.
Serve with tomato sauce as desired.