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Eggplants stuffed with couscous and cream cheese

Updated: Mar 5, 2020


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INGREDIENTS


  • 2 units of Eggplant

  • 1 unit of large onion

  • 2 cloves of garlic cloves

  • 1 cans of crushed natural tomato

  • 60g of precooked couscous

  • 100g cream cheese spread

  • 2 tsp chopped Chives

  • 2 tsp of Honey

  • 5 tsp of extra virgin olive oil

  • Salt

  • Black pepper

  • Basil to decorate

PREPARATION


  1. Preheat the oven to 180ºC.

  2. Cut the eggplants in half lengthwise and make incisions with the tip of the knife in the pulp.

  3. Season with salt and pepper, add 2 tablespoons of oil, wrap with foil and bake 25 minutes at 180 ° C.

  4. Peel and chop the onion and garlic cloves.

  5. Heat 3 tablespoons of oil in a casserole and brown the minced garlic for 1 minute.

  6. Add the onion and sauté 5 minutes. Add the crushed tomato, mix and sauté 10 minutes.

  7. Add the couscous and honey, mix everything well, cover the pan, remove from heat and let stand 5 minutes.

  8. Mix the cream cheese with chopped chives and a pinch of salt and freshly ground pepper in a bowl, cover with plastic wrap and reserve.

  9. Remove the eggplants from the oven and empty the meat leaving a little to avoid damaging the skin.

  10. Chop the meat, put it in the pan with the rest of the ingredients, mix and cook 5 minutes over medium heat.

PRESENTATION


Fill the half eggplant with the contents of the casserole, place 1 tablespoon of the cheese and chives mixture on top and decorate with the basil leaves.

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