Stuffed eggplant with tomato and onion salad

Ingredients for 2 people:

For the stuffed eggplants:

• 2 medium sized eggplants
• 100 g couscous or bulgur
• 50 g walnuts, roughly chopped
• 2 tbsp Minos extra virgin olive oil for frying
• Greek spice mix (e.g. oregano, thyme, basil)
• Salt and pepper to taste
• Minos ORGANIC extra virgin olive oil
• Fresh parsley for garnish
• yogurt

For the tomato-onion salad:

• 4 tomatoes, cut into thin slices
• 1 red onion, cut into thin half rings
• 2 tbsp Minos ORGANIC extra virgin olive oil
• Salt and pepper to taste

Preparation:

Difficulty level: medium

Preparation time: approx. 45 minutes

1. Halve the eggplants and carefully remove the flesh. Cut the flesh into small pieces and set aside.
2. Prepare couscous or bulgur according to package instructions and allow to cool.
3. In a frying pan, heat Minos extra virgin olive oil and fry the removed eggplant flesh until soft.
4. Place the couscous or bulgur, chopped walnuts and the fried eggplant mixture in a bowl. Season with Greek spices, salt and pepper and mix well.
5. Fill the eggplant shells with the couscous or bulgur filling and place in a baking dish. Bake in a preheated oven at 180°C for about 25-30 minutes until the eggplants are soft and the filling is golden brown.
6. Mix the yoghurt with Minos ORGANIC extra virgin olive oil and salt and pour over the finished aubergines.
7. Arrange tomato wedges and onion rings on a plate. Drizzle with Minos ORGANIC extra virgin olive oil and season with salt and pepper.
8. Garnish with fresh parsley and serve as a side dish to the stuffed eggplants.