Eggplants stuffed with vegetables
Ingredients
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2 large eggplants.
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150 grams of couscous (wheat semolina).
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160 ml of organic vegetable broth.
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1 red bell pepper y 1 onion.
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2 cloves garlic.
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20 grams of nuts (pistachios, almonds, etc.).
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20 raisins (adds a natural touch of sweetness).
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2 tablespoons of tomato sauce (preferably organic).
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1 teaspoon ground cumin (digestive and aromatic).
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Juice from 1½ lemons.
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Fresh spearmint to taste.
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Extra Virgin Olive Oil (EVOO), salt, and black pepper.
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Production
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Barbecue at the Base: Cut the eggplants lengthwise and make shallow, crisscross cuts in the flesh. Add a splash of EVOO and bake in a preheated oven at 200°C for 30–35 minutes. Once they are warm, scoop out the flesh, taking care to keep the skin intact.
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Moisture Content of Couscous: Bring the vegetable broth with salt and a splash of oil. Pour the broth over the couscous in a bowl, cover, and let it soak for 4 minutes. Stir with a spoon to separate the grains, then set aside.
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Preparing the sofrito: Chop the garlic, bell pepper, onion, eggplant flesh, and nuts. In a saucepan with hot oil, brown the garlic, then add the onion and bell pepper. Sauté for 10 minutes until they are well-poached.
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Blending of Flavors: Add the nuts and raisins and cook for one minute. Add the eggplant pulp, the tomato sauce, and the ground cumin. Stir for a couple of minutes, then remove from the heat.
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Completion of the backfill: Mix the sautéed vegetables with the couscous. Season with salt and pepper to taste, and add the juice of half a lemon along with the chopped mint to add a touch of freshness.
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Assembly: Generously fill the eggplant skins with the mixture and serve.
«The use of spices such as the cumin and the peppermint It not only improves the taste, but also reduces gas and abdominal bloating. For the chiropractic health, maintaining a healthy digestive system is key to preventing reflex tension in the lower back and promoting proper mobility of the pelvis.»
— Dr. Marc Bony, Doctor of Chiropractic.
