Eggplant stuffed with couscous

Eggplant stuffed with couscous


Eggplant — 1 pc.
Couscous — 50 g
Bulgarian pepper — 1/2 pcs.
Bulb — 1/2 pcs.
Cheese — 50g
Pepper to taste
Olive oil


1. Before you pour boiling water over the couscous, you can mix it with any condiments and spices, t. To. It is great to absorb flavors.
2. Pour the couscous 100 ml of boiling water, cover and let stand 5 minutes. Stir with a fork.
3. Eggplant cut in half, to make incisions in the flesh, season with salt and leave for 30 minutes. Then, cut the pulp, leaving 0.5 cm bumpers. The flesh of eggplant cut.
4. In a pan fry the onion, garlic and chopped peppers. Then add the eggplant and fry for 3-4 minutes, stirring, then put the couscous, stir and fry for 3 minutes. Season with pepper and salt.
5. Heat oven to 200 degrees. Eggplant halves fill stuffing, cook 30 minutes, five minutes until cooked sprinkle with grated cheese.

Bon Appetit!

Eggplant stuffed with couscous

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