Recipe detail

Directions

Wash the eggplant, cut it in half, lightly salt it, let it sweat. Then we dry, cut the pulp and again salt, pepper, rub with olive oil and place the pulp on a baking sheet.

Cut the red pepper and mushrooms into small cubes, sprinkle with salt, drizzle with olive oil, place in the convection oven together with the eggplant and bake for 15 minutes at 180°C (remove the pepper and mushrooms after approx. 7 minutes). Allow the eggplant to cool, separate the pulp from the skin. Blend the eggplant flesh coarsely.

Mixture - put the couscous in a bowl, drizzle with olive oil, mix, cover with boiling vegetable stock, cover with cling film, let stand for about 5 minutes. Then add the eggplant pulp, roasted pepper, mushrooms, grated Gouda cheese 40%, fresh thyme, salt and pepper and mix everything thoroughly.

Stuff the mixture into the skin of the eggplant, sprinkle with grated Parmesan cheese, place on a baking sheet and bake in a convection oven until golden.