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Eggplant stuffed with couscous and tahini sauce
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Eggplants4 unit(s)
- Corn Couscous100 g
- Cashew Nuts40 g
- Cherry tomatoes, halved100 g
- Chopped Onion1/2 unit(s)
- Minced Garlic Cloves3 unit(s)
- Colorau1 teaspoon
- Turmeric1 teaspoon
- Chopped coriander1/2 cup
- Tahini3 tablespoon
- Lemon juice2 tablespoon
- Pineapple juice2 tablespoon
- Sugarcane juice vinegar (or apple)1/2 tablespoon
- Salt to taste
- Olive oil to taste
- Hydrate the couscous with cold water until it is slightly damp. Let it rest for 10 minutes covered with a cloth and then cook in the couscous for another 15 minutes or until cooked. Reserve.
- Cut the eggplants in half lengthwise and bake at 180 degrees for 10 minutes just to make it easier to remove the pulp.
- Remove the eggplants from the oven and carefully make a cut around the pulp to be able to remove without cutting the skin. Chop the pulp into smaller pieces and set aside.
- In a pan heat the oil and add the onion. Saute until translucent. Then add the garlic and sauté for a few more minutes until golden. Add the tomatoes, eggplant pulp and seasonings and stir well to incorporate the ingredients. Add the couscous, salt and stir some more. Turn off the heat, adjust the salt and finish with chestnuts and cilantro.
- In a small bowl, mix the tahini, lemon juice, pineapple juice and salt and mix until you get a fluid sauce. If necessary, add a little more pineapple juice to thin the sauce. Reserve.
- Stuff the eggplants with the couscous mixture and bake at 180 degrees for 5 minutes just to finish. Remove from the oven, place on a plate, drizzle with the tahini sauce and finish with some coriander leaves.
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