Eggplant cut lengthwise and make crisscrossing incisions inside, NOT touching the skin of the vegetable. Bake in the oven at 180*C for 30 minutes.

Meanwhile, the couscous soak in lightly salted cold water for 10-15 minutes. It needs to absorb all the moisture. Then mash it with a fork.

1 tbsp oil fry until transparent chopped onion. Add the tomatoes, diced (peel if you wish, you can pre-remove), salt and pepper. Cook 5 minutes over medium heat.

Baked eggplant with a spoon remove the pulp, taking care not to damage the skin. The flesh is finely chopped, salt, to add to the Kus-kusu. Add tomatoes, onion, olives, 3 tbsp olive oil and 1 tbsp lemon juice. Mix and fill with this mixture the skin from the eggplant.

Cover with slices of favorite cheese, my homemade recipe - http://www.povarenok .ru/recipes/show/422 78/. Bake in the oven at the maximum temperature of 10-15 minutes. The dish is served hot.