Baked Aubergine Stuffed with Tomato Couscous

1.Preheat your oven to 375°F (190°C).

2.Cut the aubergines in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell intact. Chop the scooped-out flesh and set aside.

3.Drizzle the inside of the aubergine halves with olive oil and season with salt and pepper. Place them cut-side up on a baking sheet and bake for 20 minutes until slightly softened.

4.In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

5.In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

6.Add the chopped aubergine flesh, cherry tomatoes, dried oregano, dried basil, red pepper flakes, salt, and pepper to the skillet. Cook for about 5-7 minutes until the tomatoes soften and the mixture is well combined.

7.Combine the cooked couscous with the vegetable mixture in the skillet, stirring to combine thoroughly. Adjust seasoning if necessary.

8.Spoon the couscous filling into the baked aubergine halves, packing it in generously. Sprinkle the tops with grated Parmesan cheese.

9.Return the stuffed aubergines to the oven and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.

10.Remove from the oven and let cool slightly. Garnish with fresh chopped parsley before serving.