Aubergines stuffed with couscous

Technical stages for Aubergines stuffed with couscous :

• 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 and 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 lemon juice, chopped mint and a pinch of Espelette pepper.
• Serve cold with warm aubergines.