Aubergines stuffed with couscous and mushrooms with thermomix

Preparation of Aubergines stuffed with couscous and mushrooms with thermomix

1. Pour 500 grams of water into the Thermomix bowl and program.
2. 5 minutes / Temperature 100° / Speed ​​1.
3. While the water is heating in the Thermomix bowl, wash the aubergines very well and remove the stem, cut them longitudinally, or lengthwise (in halves), remove the pulp being careful not to split them and reserve both the pulp and the aubergine halves .
4. When the water is boiling, place the varoma container and put the aubergine halves inside to cook them, program.
5. 20 minutes / Varoma temperature / Speed ​​2.
6. Meanwhile, in a bowl or container, pour vegetable broth, couscous to hydrate and a little cumin to flavor (or follow the instructions on the package)
7. After the cooking time of the aubergines, remove them from the varoma container and place them on absorbent paper to remove excess liquid. Wash and dry the glass of the thermomix.
8. Then, pour the onion cut into pieces into the Thermomix bowl, the garlic clove proceed to crush them, program.
9. 5 seconds / speed 5.
10. Lower the remains that have adhered to the walls of the Thermomix bowl with the spatula, add oil and program.
11. 5 minutes / Temperature 100° / Spoon speed.
12. Once the garlic and onion sauce is done, add the aubergine pulp and program.
13. 5 minutes / Temperature 100° / Spoon speed.
14. Add the mushrooms previously washed, drained and cut into pieces to the eggplant stew, at this point also add salt and pepper, program.
15. 5 minutes / Temperature 100° / Reverse rotation / Bucket speed.
16. At the end of this cooking time, add the hydrated couscous, program.
17. 2 minutes / Temperature 100° / Reverse rotation / Bucket speed.