With each eggplant cut lengthwise about 1/3. Grate slice with salt and leave for 15 minutes. Then wash slice with salt and put in a preheated 200°C oven for 20-25 minutes (the eggplant should be soft inside).

At this time, the carrot peel and grate on a grater.

Couscous pour in a container and pour hot water. Cover and leave for 10 minutes. Ready eggplants to cool and knife to cut out the middle. The pulp cut into dice. In a small amount of vegetable oil fry the carrots until Golden brown, then add the chopped eggplant and fry for 2-3 minutes. Add passed through the press garlic, sweet soy sauce Kikoman and tomato ketchup. If necessary, a little salt. Mix well and saute for 3-5 minutes.

For the filling, mix prepared couscous and sauteed mixture. Stuff the eggplant and serve.