Melanzani Boat with Couscous Stuffing

For the melanzani boats with couscous filling, first season Fini’s Feinstes Couscous with curry powder, olive oil and salt, cover with boiling hot water to about 1 cm above the couscous and stir. Cover and let swell for about 5-10 minutes. Then gently loosen with a fork.

Cut the melanzani in half lengthwise and scoop out with a spoon. Leave a 1/2 cm wide border. Sprinkle the halves of the melanzanis with a little salt and leave to soak for about 10 minutes. Preheat oven to 180 °C (top/bottom heat). Pat the melanzanis dry, drizzle with olive oil, place cut side down on a baking sheet lined with baking paper and place in the oven for about 30 minutes.

Finely chop the melanzani meat. Finely dice onion. Coarsely chop almonds and pistachios. Dice apricots. Chop the parsley including the stems.

Heat olive oil in a pan and roast the onion. Add the diced melanzani and fry. Add almonds and pistachios. Stir in apricot pieces and parsley and mix with the couscous. Season with salt and pepper.

Fill the couscous into the baked melanzani boats and finish with a sauce of yogurt, salt and lemon zest. Garnish the melanzani boats with couscous filling with onion rings and mint leaves, if desired.

Preparation Tip:

Melanzani boat with couscous stuffing is also great for grilling.

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