Aubergines stuffed with couscous

Prepare all ingredients:

Cut off the ends of the aubergines.

Using the tip of a knife, remove pieces of skins in a diamond shape.

Slice the aubergines in 7 cm long pieces.

Empty the pieces preserving a 1/2 cm side. Reserve the flesh.

Mix with coarse salt for 20 minutes.

Peel and grate the carrot.

Press the orange juice and remove the zest.

Cook the semolina by adding half water half orange juice. Leave to rise.

Brown the flesh of aubergines in a saucepan along with a dizzle of olive oil.

Add the orange zests, grated carrot and season.

Mix in the couscous.

Add the grated gouda cheese.

Stuff the pieces of aubergines.

Line them in a gratiné pan that was previousely greased.

Drizzle with olive oil...

...and bake for 25 to 30 minutes.

In a bowl...

...mix the yogourts with half lemon juice, chopped mint and a pinch of Espelette pepper.

Serve cold with warm aubergines.