Baked aubergines with couscous

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the aubergines and halve them lengthways. Salt the cut surfaces generously and leave for about 30 minutes, then pat dry with kitchen paper. Coarsely grate the goat’s Gouda. Soak the couscous in cold water for 5 minutes, then pour into a sieve and leave to drain. Peel and very finely dice the shallots. Wash the basil, shake dry and chop the leaves, reserving some for garnish. Preheat the oven to 200°C fan.

2. 02

   Heat the olive oil in a frying pan and fry the diced shallots until translucent. Add the couscous, tomato purée and ajvar, toss a few times and remove from the pan. Season with salt, pepper and cumin. Trim a flat slice from the underside of each aubergine half so that it sits securely on a baking tray. Bake for about 30 minutes initially. Spoon the couscous over the aubergines, sprinkle with the cheese and bake for about 10 minutes to gratinate.

3. 03

   Arrange the aubergines on plates. Stir the soured cream until smooth and drizzle it over the aubergines. Garnish with basil.