Description
I think eggplant is the most versatile vegetable. In summer and autumn essential! And in the winter for the Christmas buffet is good, though it's almost like caviar. The stuffing is delicious, the husband could not even determine the couscous. Going to cook?
Ingredients
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Eggplant
1 piece
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Couscous
50 g
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Mushrooms
4 piece
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Onion
1 piece
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Garlic
1 tooth
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Vegetable oil
2 Tbsp
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Tomato
1 piece
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Basil
1 pinch
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Dill
1 pinch
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Quail egg
2 piece
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Cheese
50 g
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Feta
50 g
Cooking
Couscous pour boiling water in the ratio 1:2.
Close the saucepan with a lid and leave the grits to swell for 2-3 minutes.
Eggplant wash, cut in half, gently pull out the flesh, leaving a wall thickness not less than 0.7 mm, the Pulp to cut cubes. To prisolit and pumps and pulp for 15 minutes. Then the salt is washed off, the water from the pulp squeeze, pumps and blot with a paper towel.
Eggplant grease the inside with vegetable oil, put bake for 20 minutes at 200 degrees.
Chop the onion and garlic. Heat 1 tbsp of vegetable oil in a frying pan, onions and garlic sauté on low heat for 2 minutes, avoiding roasted.
Add eggplant pulp, sauté 7-8 minutes.
Add the mushrooms, diced. Cook to evaporate moisture, about 5 minutes on high heat, stirring occasionally.
Add the tomato, diced, dried dill and Basil, stir, simmer for another 5 minutes. Give the mushroom mixture to cool slightly.
To the cooled mushroom starting to add in the couscous
Add grated on a fine grater cheese and mashed Feta. Stir, add salt and pepper to taste.
Stuff pumps. Bake 20-30 minutes at 180 degrees.
Fry a Sunny side up quail eggs. Spread on hot boats. Serve, garnished as desired.
Bon appetit!
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