Stuffed aubergines with couscous and tomatoes
- Remove the rind from the Gouda, cut it into 3-cm chunks, put it into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10. Decant the cheese.
- Wash the aubergines, cut out the stem end, cut the aubergines in half lengthways and place them in the deep and shallow steamer baskets, with the cut sides facing up. Sprinkle each halved aubergine with a pinch of salt and a pinch of pepper. Pour 1 litre of hot water into the blender jug, insert the shallow steamer basket into the deep steamer basket and put on the lid. Place the steamer attachment on the blender jug and cook the aubergines with the steamer button. Remove the steamer attachment, lift off the shallow steamer basket, open the lid and leave the aubergines to cool for 30 minutes. Empty the blender jug.
- Meanwhile, bring 300 ml vegetable stock to the boil in a pot, add the couscous, give it a stir and boil again briefly, then take the pot off the heat and, the lid still on, leave the couscous to swell up for 5 minutes. Then take the lid off, fluff the couscous up with a fork and leave it to cool.
- Tip the chickpeas into a sieve, rinse under cold running water and leave to drain. Wash and trim the spring onions and snip into 2-mm rings.
- Peel the garlic clove and put it in the blender jug. With the measuring beaker in place, chop with the turbo button/2 seconds.
- Wash the parsley, shake it dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Using the spatula, scrape the garlic and parsley down the inside of the blender jug.
- Scoop out the cooled aubergines, leaving 7 mm of aubergine all round in the skins. Put the aubergine flesh into the blender jug. Wash the cherry tomatoes and add them to the blender jug. With the measuring beaker in place, chop for 6 seconds/speed setting 5.
- Drain the feta, cut it into quarters and put it into the blender jug. Put the couscous, cinnamon, cumin, lemon juice and ¼ teaspoon of salt into the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 4.
- Add the spring onion rings and the chickpeas and fold in with the spatula.
- Pre-heat the oven to 200 °C. Cover a baking tray with baking parchment. Arrange the aubergine halves on it and fill them with the mixture. Press down firmly on the mixture, then sprinkle with the Gouda and bake the aubergines in the preheated oven for 25 minutes until golden.
Harissa is a hot spice paste that originated in North African cuisine. The main ingredient is chillies. You can add a little more or less harissa to the filling to adjust the level of spiciness of this dish.
This goes nicely with fresh French bread or flatbreads.
Bon appétit with Monsieur Cuisine