Eggplant Stuffed with Couscous

Ingredients

1 eggplant

50 g couscous

1/2 bell pepper

1/2 onion

50 g cheese

Salt

Ground black pepper to taste

Olive oil

Before pouring boiling water over the couscous, you can mix it with any herbs and spices, as it absorbs flavors well.

Pour 100 ml boiling water over the couscous, cover, and let it sit for 5 minutes. Stir with a fork.

Cut the eggplant in half, make slits in the flesh, season with salt, and let it sit for 30 minutes. Then scoop out the flesh, leaving a 0.5 cm border. Chop the eggplant.

 In a frying pan, fry the onion, garlic, and chopped pepper. Then add the eggplant and fry for 3-4 minutes, stirring occasionally. Then add the couscous, stir, and fry for another 3 minutes. Season with pepper and salt.

Preheat the oven to 200°C. Fill the eggplant halves with the filling and cook for 30 minutes, sprinkling with grated cheese five minutes before the end of cooking.

Enjoy!