Cheese-stuffed Aubergine Halves
85 / 100
1 hr 15 min.
- 1 cup vegetable stock
- 1 ½ cups instant Couscous
- 4 Eggplant (halved lengthways)
- 2 Tbsps Ghee
- 2 onions (finely chopped)
- 2 carrots (finely chopped)
- 1 green pepper (finely chopped)
- 8 button Mushrooms (sliced)
- 1 Tbsp Garam Masala
- ⅔ cup Paneer (crumbled)
1 Cutting board, 1 Non-stick pan, 1 Coarse grater, 1 Large knife, 2 Bowls, 1 Tablespoon, 1 Teaspoon, 1 Fork, 1 Slotted spatula, 1 Citrus juicer, 1 Small knife, 1 kleine Ladle
Heat the oven to 180C (160C fan) 375F, gas 5.
Pour the boiling stock over the couscous and allow to soak for approximately 5 minutes.
Hollow out the eggplant halves leaving 2 cm around the edge. Chop the hollowed out flesh.
Heat the ghee and fry the onions, carrots, pepper, mushrooms and aubergine/eggplant flesh. Season with salt and garam masala and stir into the couscous. Fill the eggplant halves with this mixture.
Sprinkle the paneer cheese over the eggplant halves and bake for 45 minutes in either an oven-proof dish or on a roasting tray.