Vegan Stuffed Eggplant

Here is a recipe for all you out there who are vegans or try to eat less meat and animal products. This recipe is soooo good that you will not even imagine, that it could be done with meat. Make sure you use super fresh and colorful vegetables, which will make this recipe delightful and appetizing.

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Ingredients

4 eggplants

2 zucchinis

250g of couscous

2 handfuls of dried raisins

1 pint of cherry tomatoes

1 teaspoon red chili flakes

1 teaspoon couscous spices

2 teaspoons salt

1 onion

1 garlic clove

Olive oil

Method

First wash all of the vegetables.

Preheat your oven at 200°C.

Cut the eggplants lengthwise.

Cut the flesh.

Place the eggplants on a baking tray.

Brush them with oil and season them with salt.

Bake for 30 minutes.

Meanwhile prepare the couscous as written on the packet.

Season it with salt, red chili flakes and couscous spices.

Bring some water to a boil and pour it over the dried raisins.

Dice the onion and the zucchini.

In a large pan, heat some olive oil.

Cook onion and garlic until the onion is translucent.

Add the zucchini.

Cover with a lid and cook for 7 minutes, on low heat.

The eggplant should be ready by then.

Remove some of the flesh of the eggplant.

Drain the raisins and add them to the zucchini along with the couscous and the eggplant’s flesh.

Slice the tomatoes and carefully fold them in the mixture.

Fill the eggplant “shell” with the mixture.

Put back in the oven at 100°C for 10 to 15 minutes.