A beringela recheada é um prato incrivelmente versátil e saboroso, que celebra os sabores mediterrânicos. Nesta receita, a polpa macia da beringela assada é combinada com cuscuz, vegetais frescos e o toque quente da canela, criando uma refeição vegetariana completa, saudável e reconfortante, finalizada com um molho de iogurte fresco para equilibrar os sabores.

Ingredientes

  • 1 beringela
  • 100g de cuscuz
  • 300ml de veggie quente
  • alguns tomates secos, fatiados
  • 1 tomate em cubos
  • 2 cebolinhas fatiadas
  • 1 cebola roxa pequena fatiada
  • 2 cogumelos fatiados
  • suco e raspas de 1 limão
  • pedaço de canela
  • azeite
  • 3 colheres de sopa de iogurte natural
  • 1 colher de sopa de suco de limão
  • pouco de coentro picado
  • pouco de gengibre picado

Preparação

  1. Fatie a beringela ao meio, ao comprido. Corte a carne em cubos para facilitar a retirada mais tarde.
  2. Aqueça o forno a 180ºC. Escove a beringela com limão e azeite, em seguida, asse por meia hora.
  3. Despeje o cuscuz em uma tigela com o caldo, cubra e deixe por 5 minutos.
  4. Misture todos os vegetais e canela no cuscuz.
  5. Quando as beringelas estiverem cozidas, retire a polpa e mexa na mistura de cuscuz.
  6. Colher a mistura de volta para as beringelas e coloque de volta no forno por cerca de 15 minutos.
  7. Misture os ingredientes de molho juntos e regue as beringelas para servir.

For our readers who enjoy wholesome and flavourful vegetarian dishes, here’s the English version of this recipe.

Stuffed Aubergine

Stuffed aubergine is a classic dish found across Mediterranean and Middle Eastern cuisines, celebrated for its ability to turn a humble vegetable into a hearty and satisfying main course. This recipe fills tender baked aubergine halves with a light, fluffy couscous mixture studded with vegetables and scented with a hint of cinnamon, creating a wonderfully wholesome and flavourful meal.

The combination of sun-dried and fresh tomatoes provides a lovely depth of flavour, while the spring onions and red onion add a mild sharpness. The real magic happens when you scoop out the cooked aubergine flesh and mix it back into the couscous, ensuring that none of that smoky, delicious flavour goes to waste and making the filling extra moist.

This dish is fantastic served as a light lunch or a vegetarian main for dinner. The cool, tangy yoghurt sauce drizzled over the top at the end is essential—it provides a refreshing contrast to the warm spices of the filling. For a more substantial meal, serve it alongside a crisp green salad or some warm flatbread.

Ingredients

  • 1 aubergine
  • 100g couscous
  • 300ml hot vegetable stock
  • A few sun-dried tomatoes, sliced
  • 1 tomato, diced
  • 2 spring onions, sliced
  • 1 small red onion, sliced
  • 2 mushrooms, sliced
  • Juice and zest of 1 lemon
  • 1 cinnamon stick
  • Olive oil

For the Yoghurt Sauce:

  • 3 tbsp plain yoghurt
  • 1 tbsp lemon juice
  • A little chopped coriander
  • A little chopped ginger

Method

  1. Slice the aubergine in half lengthwise. Score the flesh in a diamond pattern to make it easier to scoop out later.
  2. Preheat the oven to 180°C (350°F). Brush the aubergine with lemon juice and olive oil, then bake for half an hour.
  3. Pour the couscous into a bowl with the hot stock, cover, and leave for 5 minutes to fluff up.
  4. Stir all the vegetables and the cinnamon stick into the couscous.
  5. When the aubergines are cooked, scoop out the flesh and stir it into the couscous mixture.
  6. Spoon the mixture back into the aubergine skins and place back in the oven for about 15 minutes.
  7. Mix the sauce ingredients together and drizzle over the aubergines to serve.