Organic Pairing - Stuffed aubergines with couscous, pesto and yogurt sauce
Christmas is almost here, a time of celebration in which people usually are gathered together to have a great Christmas dinner together. A good wine to pair with this special night dinner is key. Here is a delicious Christmas recipe to pair with Cono Sur Organic Cabernet Sauvignon-Carmenere-Syrah.
Ingredients:
- 4 aubergines
- 2 cups of cooked couscous
- Diced bell peppers (red, green, yellow)
- ½ avocado
- 10 cherry tomatoes
- ½ red onion in cubes
- cilantro
- olive oil
- paprika
- salt
- pepper
- lemon
- 3 tablespoons of natural yogurt
Preparation:
- Cut the aubergines in half (they must be smooth and shiny so they are not bitter).
- Spray them with olive oil, paprika, salt and pepper, and put them in the oven for about 15 min.
- Cook the couscous in a dish with red and green peppers cut into cubes, cubed purple onion, avocado, cherry tomatoes and season with lemon juice, salt and pepper. Stir and let it rest for about 10 min.
- When the aubergines are ready, use the back of the spoon to sink the meat a little and fill with the cous cous mixture.
- Finish decorating with coriander, pesto and unsweetened natural yogurt mixed with lemon, oil and salt.
- Pair with a glass of Organic Cabernet Sauvignon-Carmenere-Syrah (serve at 16°C) and enjoy!