These bulbous-shaped veggies have the most glorious deep purple amethyst color that looks beautiful on a plate, contrasted with either green or white. The baby variety IS lovely to cook by simply roasting them in the oven with loads of olive oil until they are soft and the insides are rich and creamy.
If you go to your local food market or grocery store when they are in season (late Summer), you’re sure to be greeted with a beautiful selection of shiny, ripe aubs, just waiting to be transformed into something scrumptious. Now grab your ingredients and let’s cook these delicious aubergines, filled with couscous and melting cheese recipe.
- Preparation: 10 minutes
- Cooking: 15 minutes
- Portions: 2 aubergines
- 2 middle-sized round aubergines
- 150ml of water
- 50 grams of salt
- 150 grams of Martino’s peas couscous
- Brie cheese to your preference
- Grana Padano cheese grated to your preference
Prepare the aubergines
To begin with but the upper part of the vegetable where the stem is. Next, with the help of a fork or spoon remove the pulp of the aubergines and leave it hollow. Season with Extra Virgin Olive Oil and with salt and pepper. Finally place the two aubergines in a preheated oven at 180 degrees for 15 minutes.
One of the most important things to remember when buying aubergine is that you shouldn’t store them in the fridge. They hate it! Especially if you place them close to other fruits and veggies as they are sensitive to ethylene (a chemical that’s emitted by fruits). The low temperatures also damage their skin and flavor.
Nowadays with modern varieties, you also don’t need to salt your aubergines before cooking. This used to done to extract the bitterness in them, a process called de gorge.
Hydrate the Couscous
In a medium, heavy-bottomed saucepan over medium heat, pour 150 ml of water add a pinch of salt, and one teaspoon of Extra Virgin Olive Oil. Bring it to a simmer.
Turn off the heat and pour evenly 150 grams of Martino’s peas Couscous. Cover with a lid and let the couscous absorb all the water slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork.
Add pieces of brie cheese and Grana Padano to your preference and mix well.
Stuff the aubergines
At this point remove the aubergines from the oven and with the help of a spoon add the hydrated couscous inside the vegetable. Make sure to pat it from time to time. Finally you have two options: either add the upper part of the aubergine on top and serve or sprinkle with cheese and bake for a couple of minutes until it melts.
Serve warm as a lunch for the whole family and accompany with fresh seasonal salad.
Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple color.
There was a time when it was thought that raw eggplant was poisonous, but that’s not the case. When eaten raw, eggplant has a somewhat bitter, but pleasant taste and spongy texture. Once cooked, though, the taste becomes more mild and a bit richer.
This is the perfect hearty entrée or side dish that would be especially perfect for hosting. It’s delicious on its own, but it would also pair well with my Garlicky Kale Salad and Crispy Chickpeas or Whipped Almond Ricotta would make the perfect flavor addition! If you enjoyed it make sure to subscribe to Martino’s Newsletter to receive them directly in your inbox.
If you want to add your touch to this recipe try experimenting with your favorite dip. You can go for a herb dip. For the base, you can make cashew cream. This can be prepared in no time with soaked cashew nuts. Simply blend the cashews with a bit of water. Then season with dried herbs, sea salt, pepper, and a dash of lemon juice to taste.