Berenjena rellena de cuscús y frutos secos

Directions

1. Preparing eggplants: Cut it into halves. Salt the eggplant and let it sweat out for 20 min to release any bitterness. Heat up the oven to 200 degrees C.
2. Remove the liquid from the eggplants with paper towel. Sprinkle with some extra virgin olive oil, salt and pepper.
3. Roast in the oven until they become tender, smooth and get a nice golden brown colour. It could take between 30-35 min.
4. Preparing couscous: for 1 cup of dry couscous, add to it 1 cup of boiling water. Cover and let it sit for 10 minutes. When it's ready, use a fork to fluff it a bit.
5. On a medium size pan, heat up the oil and sauté the garlic for 1 minute. Add chopped almonds and chopped walnuts and roast them for 5-6 minutes.
6. Add couscous, paprika, salt and pepper and mix all the ingredients.
7. Stuff eggplants with couscous mixture and if they are not warm enough you can place it in the hot oven for 5 minutes (same temperature as before).
8. In the meantime, you can prepare a simple tomato salad - just mix chopped fresh tomatoes with chopped onion, salt and pepper for taste and sprinkle it with olive oil.
9. Take your eggplants from the oven. Sprinkle with olive oil and lemon juice, top them with natural yoghurt and freshly chopped coriander. Ready to serve!