Ingredients:
- 1 large aubergine
- 1 tbsp olive oil
- 100g of couscous
- Optional fillings: dried fruits, pine nuts, almonds, sun-dried tomatoes
- Tahini (shop-bought see below)
- Baba ganoush (see below)
- Halloumi cheese, sliced
- Juice of 1/2 lime
- 1/2 tbsp honey
- 1/2 tsp ground cumin
- Chili sauce, optional
- Handful of sliced almonds
Tahini:
- 1 tbsp sesame seeds
- 1 small garlic clove, minced
- A small amount of olive oil
- Water
Baba ganoush:
- Flesh from the roasted aubergine
- Tahini
Directions:
- Cut an eggplant in half lengthwise. Put a little bit of oil on the inside surface of both halves.
- Grill the halves to lightly brown the inside surface. Roast the eggplant halves for about half an hour or until the flesh is cooked enough to be mashed for the baba ganoush.
- Prepare the couscous according to the package instructions. Add dried fruits, pine nuts, almonds, sun-dried tomatoes, or whatever you have in your cupboard or fridge. Season with salt and pepper, to taste.
- Carefully remove most of the flesh from the roasted eggplants. Set aside. Fill the eggplant halves with the couscous mixture. Keep warm in the oven.
- To make the tahini, toast the sesame seeds in a pan until they are browned. Be careful, these seeds burn easily when they start to brown. Grind the sesame seeds into a powder with the garlic and a little olive oil to make a slightly liquid paste. Add water or more oil if you need to loosen the paste a little.
- For the baba ganoush, put the eggplant flesh in a blender with a teaspoon of tahini to get a guacamole-like consistency.
- Brown the halloumi slices in a pan. Once browned and slightly crispy on the outside, add the lime juice, honey, and cumin (and chili sauce, if using). Simmer for 1-2 minutes to reduce the sauce.
- Remove the stuffed eggplants from the oven. Serve with the halloumi, baba ganoush, and sliced almonds (toast the almonds in a pan if desired).
