Eggplant stuffed with Couscous and Mushrooms Recipe
I think eggplant is the most versatile vegetable. In summer and autumn, it is irreplaceable! And in winter, it is good for the New Year's table, although it costs almost as much as caviar. The filling is delicious, the spouse could not determine the couscous at all.
Pour the couscous with boiling water in a ratio of 1:2.
Close the pan with a lid and leave the grits to swell for 2-3 minutes.
Wash the eggplant, cut it in half, and carefully remove the pulp, leaving the walls at least 0.7 mm thick. Cut the pulp into cubes. Add salt to the boats and the pulp for 15 minutes. Then wash off the salt, squeeze the water from the pulp, and pat the boats with a paper towel.
Lubricate the eggplant inside with vegetable oil, bake for 20 minutes at 200 degrees.
Chop the onion and garlic. Heat 1 tbsp of vegetable oil in a frying pan, fry the onion and garlic on a low heat for 2 minutes, avoiding frying.
Add the eggplant pulp and fry for 7-8 minutes.
Add the mushrooms, cut into cubes. Cook until the moisture evaporates, 5 minutes on high heat, stirring.
Add the diced tomato, dried dill and basil, stir, and simmer for another 5 minutes. Allow the mushroom mixture to cool slightly.
Add couscous to the cooled mushroom filling
Add grated cheese and mashed feta. Stir, add salt and pepper to taste.
Stuff the boats. Bake for 20-30 minutes at 180 degrees.
Fry the fried quail eggs. Place on hot boats. Serve, garnished as desired.