Couscous stuffed eggplant: a great summer recipe that is perfect for a quick and tasty lunch!

published on 10 August, 2018 at 13:00
Remove the pulp from the eggplant and add the couscous. Quick, easy and delicious!
 
INGREDIENTS
olive oil
salt
150g couscous
300ml hot water
1 eggplant
 
DIRECTIONS
1. Remove the pulp from the eggplant, add olive oil, and bake it at 200°C for 15 minutes.
2. Cook the pulp in a pan with some cherry tomatoes, then add the previously cooked couscous.
3. Fill the eggplant with the couscous and top with some Parmesan cheese and some provola cheese.
4. Bake at 200°C for 5 minutes.
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