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.
|Cooking time 60 minutes||Number of servings 4|
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.
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!