Vegetable cous cous with fish balls
second courses from world
translated by Italian with
And the #melanzane at the end of summer are served!
First wash the aubergines carefully and divide them in half lengthwise. Cut into the pulp with a sharp knife. Then arrange the aubergines cut in half in a non-stick pan with the side of the pulp facing the bottom.
Cover the pan with a lid and cook the aubergines over medium heat for 20 minutes, without uncovering or turning them.
In the meantime, let's take care of the lentil ragout. Finely chop the onion after peeling and washing it. Put it in a saucepan with a thick bottom and add the cumin seeds, the bay leaf and the extra virgin olive oil.
Fry over low heat until softened. Add the previously selected lentils and rinse under running water. Pour the tomato sauce and water into the saucepan, add salt and pepper.
Let the lentil ragout simmer until they become soft. If necessary, add more water a little at a time.
Meanwhile, the aubergines cook and the lentil sauce boils, the potatoes peeled and cut into small pieces (I do not usually prepare them like this, but in this case you save time).
Remove the aubergines from the pan and leave to cool on a cutting board. When you can work them, extract the pulp helping yourself with a teaspoon, taking care not to break the outer peel.
Turn over the aubergines dug so that they lose some of the vegetation liquid and keep them aside. Meanwhile, chop the pulp and add it to the lentil sauce, completing the cooking. Once ready, leave the sauce to cool.
When they are cooked, drain the potatoes and put them in a bowl. Crush them with a fork and add all the other ingredients of the cover. Mix everything so that it is perfectly blended.
Cover a baking pan with oven paper and place the aubergines inside. Farciscile with the lentil sauce and cover each of them with a generous spoonful of potatoes.
Put it in the oven at 240 ° C and leave just enough time for the potatoes to turn golden; if available, use the grill.
Remove the aubergines from the oven and let them cool. Meanwhile mix the oil, garlic and aromatic herbs in a saucepan. Bring on the fire and turn off as soon as you hear the scent of herbs (it's a matter of very few moments).
Then complete the aubergines with this sauce and serve!