Classic Vegetarian Dish

Stuffed Eggplant with Couscous and Apricots

5
Average: 5 (2 votes)
(2 votes)
Stuffed Eggplant with Couscous and Apricots

Stuffed eggplant with couscous and apricots - Great mix of spicy and fruity ingredients - not just for vegetarians!

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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
391
calories
Calories

Healthy, because

Even smarter

Nutritional values

Chickpeas provide us with a lot of protein and should therefore be on the menu more often, especially for vegetarians. In addition, the legumes keep you full for a long time due to their high fiber content. With a lot of vitamin A, apricots are great for smooth skin and a fresh complexion.

If you want to integrate even more satiating fiber, you should choose couscous in the whole-grain variety. Alternatively, you can also use millet, bulgur or quinoa for the filling.

1 serving contains
(Percentage of daily recommendation)
Calorie391 cal.(19 %)
Protein13 g(13 %)
Fat15 g(13 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage8.6 g(29 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.3 mg(21 %)
Folate55 μg(18 %)
Pantothenic acid1.1 mg(18 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C21 mg(22 %)
Potassium718 mg(18 %)
Calcium175 mg(18 %)
Magnesium87 mg(29 %)
Iron3.5 mg(23 %)
Iodine8 μg(4 %)
Zinc2.2 mg(28 %)
Saturated fatty acids3.3 g
Uric acid165 mg
Cholesterol6 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
1 onion
4 Tbsps olive oil
1 ½ tsps Harissa paste
6 ozs Vegetable broth
5 ozs Couscous
2 Apricot
25 ozs Eggplant (2 large eggplants)
salt
1 garlic clove
2 scallions
7 ¼ ozs chickpeas (drained weight; can)
1 Tbsp lemon juice
1 tsp sweet ground paprika
peppers
2 handfuls cilantro
8 ozs Yogurt
2 ozs Pomegranate seed (4 TBSP.)
How healthy are the main ingredients?
EggplantYogurtchickpeasolive oilonionApricot

Preparation steps

1.

Peel and finely dice the onion. Heat 1 tablespoon oil in a pot. Sauté onion and harissa paste for 3 minutes over medium heat. Pour in broth and bring to a boil. Add couscous and remove from heat. Wash, halve and pit the apricots, cut into small cubes, add to the couscous and let stand.

2.

In the meantime, clean the eggplants, wash them, cut them in half lengthwise and scrape out the flesh with a spoon except for a rim about 1/2-inch wide. Salt halves inside and let stand for 5 minutes.

3.

Dice eggplant flesh into small cubes. Peel and finely chop garlic. Clean the spring onions, wash and cut into fine rings, set aside some green for garnish. Sauté the rest with garlic and eggplant flesh in a hot pan in 1 tablespoon oil for 3 minutes over medium heat. Drain chickpeas and mix in.

4.

Mix all this into the couscous and season with lemon juice, salt, paprika and bell pepper. Fill the couscous mixture into the eggplants and place them on a baking tray covered with baking paper. Drizzle with remaining oil and cook in preheated oven at 180 °C / 350 ˚F for 35-40 minutes.

5.

Meanwhile, wash cilantro, shake dry, pluck leaves and chop, keep some for garnish, mix the rest into the yogurt.

6.

Remove eggplant from oven, drizzle with a little yogurt and sprinkle with scallion greens and pomegranate seeds. Serve remaining yogurt separately.