Fasting stuffed eggplants with couscous and Macedonian tahini

Execution

1. Cut the eggplants vertically in the middle, score inside and remove the flesh leaving only a few to hold their shape.
2. Chop the inside part of the eggplants and keep it in a bowl.
3. Salt and pepper the eggplants and oil them inside and out. Bake at 180 degrees for 30 minutes.

For the couscous:

1. In a saucepan put 150 g. water and as soon as it is warm, pour in the couscous, remove from the heat and cover with a lid.
2. Once the couscous has absorbed the water, it is ready. When it cools down, separate it with a fork to avoid lumps.

For the eggplant filling:

1. Chop the zucchini, onion and pepper in small squares. Grate the carrot in the grater.
2. In a frying pan add a little olive oil and sauté the onion for about 2 minutes, until softened over medium heat.
3. Then add the chopped eggplants and sauté (it will take a little extra olive oil) for 2 minutes.
4. Add the zucchini, chopped garlic, carrot, peppers, corn and continue to sauté for about 5 minutes.
5. Add the cut tomatoes in the middle, the spices, thyme and 1 ½ tbsp. Macedonian tahini, stir, add the couscous and cook for another 2 minutes, stirring to incorporate the ingredients. Finally, add the parsley.

For the Macedonian Tahini sauce:

1. Put the tahini in a bowl, add the grated garlic, 3 tbsp. of water and stir.
2. Add the lemon, smoked paprika, salt and pour some more water, depending on how thick or spicy we want our sauce.
3. Caution: do not skip the water, as the sauce will “tighten” too much.