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
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.
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.
more
more from Cookist
-
445 VIEWSCookist
-
874 VIEWSCookist
-
1623 VIEWSCookist
-
35175 VIEWSCookist
-
4018 VIEWSCookist
-
3863 VIEWSCookist
-
23 VIEWSCookist
-
50651 VIEWSCookist
-
11 VIEWSCookist
-
709 VIEWSCookist
-
858 VIEWSCookist
-
17 VIEWSCookist
-
4 VIEWSCookist
-
139 VIEWSCookist
-
18 VIEWSCookist
-
45 VIEWSCookist