Vegan stuffed eggplant

Ingredients for 3 servings:

• 300 ml water
• 1 tsp salt
• 150 g couscous
• 3 eggplant(s)
• 1 onion(s)
• 3 tbsp cooking oil
• 200 g minced meat substitute, vegan
• 2 tbsp tomato paste
• 1 tsp salt
• 1 pinch(s) pepper, freshly ground
• 150 g corn
• 50 g pomegranate seeds
• 3 sprigs of parsley, flat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Boil 150 ml of water, 1 teaspoon of salt, and the couscous together in a saucepan. Once the water boils, remove the pan from the heat. The couscous will swell for 5 minutes until the water is absorbed. Preheat oven to 180°C fan/gas mark 3. Wash the eggplants and cut them in half. Use a knife to score the surface into several strips and brush the halves with cooking oil. Place the halves on a baking sheet lined with baking paper and bake for 30 minutes, until soft inside. Peel the onion and dice it. Heat the cooking oil in a pan, add the onion pieces, and sauté for 2 minutes at high heat until golden brown. Reduce the heat to medium, add the vegan mince, and fry for 5 minutes. Mix the tomato paste with 150 ml of water, pour into the pan, and cook for 3 minutes. Stir in 1 teaspoon of salt and a pinch of freshly ground pepper. Empty the minced meat mixture into a bowl and mix with the soaked couscous, corn, and pomegranate seeds. Wash and finely chop the parsley. Scoop out the eggplant halves with a spoon and fill with the couscous mixture. Sprinkle the eggplants with parsley before serving. Tip: This dish tastes great with hummus and fresh baguette. The recipe is by Nina Witt @foodykani. Simple vegan recipes can be found at https://foodykani.de/hauptgerichte/gefuellte-auberginen