Eggplant with couscous and dates

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Eggplants from the oven with a delicious combination of couscous, sweet dried fruits, mint and feta


3 aubergines
200 g couscous
1 vegetable stock cube
75 gr raisins
100 gr dried dates
75 gr feta cheese
6 tablespoons of pomegranate seeds
A few sprigs of mint, roughly chopped
3 tablespoons almond shavings
splash of oil
1 tablespoon lemon juice
1 clove garlic, crushed
pinch of chili powder
pinch paprika powder
½ teaspoon cumin powder


Preheat the oven to 200 degrees. Cut the aubergines in half and place them on a baking tray. Cut them crosswise with a sharp knife. Mix the marinade ingredients together in a bowl and brush over the aubergines. Place the aubergines in the oven for about 25 minutes until they start to soften.
aubergine cousocus 01
aubergine cousocus 01

aubergine cousocus 01

aubergine cousocus 01
Meanwhile, prepare the couscous according to the package and add the stock cube to the water in which you weld the couscous. Cut the dates into pieces. Stir the couscous with a fork and add the raisins, slivered almonds, dates and mint. Taste to see if the couscous could use a pinch of salt or pepper. Remove the aubergines from the oven and spoon some of the couscous on top. Crumble over some feta and put the aubergines in the oven for another 10 minutes. Spoon some pomegranate seeds on top and serve with, for example, some pita bread.
Keep about 1.5 to 2 eggplant halves per person as a main course.

Source: Leukerecepten by leukerecepten-nl.
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