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RECIPES
| Calories | 74,8 Kcal |
| Fat | 2,8 g |
| of which saturated | 1,2 g |
| Carbohydrates | 7,9 g |
| of which sugar | 2,0 g |
| Protein | 3,2 g |
| Salt | 0,2 g |
| Calories | 74,8 Kcal |
| Fat | 2,8 g |
| of which saturated | 1,2 g |
| Carbohydrates | 7,9 g |
| of which sugar | 2,0 g |
| Protein | 3,2 g |
| Salt | 0,2 g |
Preheat oven to 200ºC, heat above and below. Cut aubergine lengthwise. Place a cup and a half of boiling water for each one of couscous in a bowl. Slice mushrooms. Separate aubergine meat from the skin with a spoon, without breaking the skin. Cut tomatoes into wedges. Preheat oven to 200ºC, heat above and below. Cut aubergine lengthwise. Place a cup and a half of boiling water for each one of couscous in a bowl. Slice mushrooms. Separate aubergine meat from the skin with a spoon, without breaking the skin. Cut tomatoes into wedges.Cooking step by step
The oven:
The aubergine:
Make diagonal cuts on the aubergine, piercing the meat but not the skin.
Sprinkle with olive oil and season with salt, and curry.
Bake in the oven for about 20 min until tender. 
The couscous:
Add a tablespoon of olive oil and season with salt and pepper.
Cover with a plate and let rest for about 10 min. 
The mushrooms:
Heat olive oil in a frying pan and sauté until golden brown.
Season with salt and pepper. 
The stuffing:
Mix aubergine meat, cream cheese, mushrooms and couscous in a bowl.
Fill aubergine skins with the filling.
Bake in the oven until golden on top. 
The salad:
Mix tomatoes, mixed greens and sunflower seeds in a bowl.
Season with salt and pepper and add a drizzle of olive oil.
Serve stuffed aubergines with salad. Cooking
step by stepThe oven:
The aubergine:
Make diagonal cuts on the aubergine, piercing the meat but not the skin.
Sprinkle with olive oil and season with salt, and curry.
Bake in the oven for about 20 min until tender. The couscous:
Add a tablespoon of olive oil and season with salt and pepper.
Cover with a plate and let rest for about 10 min. The mushrooms:
Heat olive oil in a frying pan and sauté until golden brown.
Season with salt and pepper. The stuffing:
Mix aubergine meat, cream cheese, mushrooms and couscous in a bowl.
Fill aubergine skins with the filling.
Bake in the oven until golden on top. The salad:
Mix tomatoes, mixed greens and sunflower seeds in a bowl.
Season with salt and pepper and add a drizzle of olive oil.
Serve stuffed aubergines with salad.
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