Description
Continuing the theme of eggplant and couscous. Something I have suffered... I Hope will be useful to someone. Especially because it's delicious and easy.
Ingredients
-
Eggplant
4 piece
-
Couscous
100 g
-
Broth
200 g
-
Onion
1 piece
-
Pepper
1 piece
-
Vegetable oil
3 Tbsp
-
Cheese
100 g
-
Spices
-
Dill
1 coup
-
Garlic
5 tooth
Cooking
In advance, prepare the couscous. It can be made in larger volume and stored in the fridge for a few days. Yesterday him a warm salad or tabbouleh, and today - stuffed eggplant. How to cook couscous I wrote here http://www.povarenok .ru/recipes/show/670 62/. I will not repeat. Moreover, it is not difficult.
Eggplant cut in half, crosswise to make deep cuts, not cutting through the crust. RUB salt and leave on a towel for half an hour.
Cut eggplant pulp, forming boats. The flesh is cut is not fanatical.
Onion and garlic finely chop and sear until Golden brown in vegetable oil.
Add chopped in small dice the flesh of the eggplant and bell pepper and cook for another 5 minutes on low heat.
Add the couscous and fry together for another 2-3 minutes.
Add finely chopped dill.
Mix well, add salt and pepper. * By the way, was quite independent tasty dish. So if you'll remain filling - do not worry, do not disappear.
Eggplant halves filled with stuffing and place on a greased baking sheet. Place in oven heated to 180-200 degrees, and cook for 20 minutes.
Pull the pan from the oven and sprinkle the eggplant with grated cheese. Send back to oven until cheese Browning.
Serve with vegetables as a separate dish. Bon appetit to you and your family!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.