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Eggplant stuffed with couscous with vegetables

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Eggplant stuffed with couscous with vegetables

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 servings4

Ingredients for Eggplant stuffed with couscous with vegetables




Step-by-step instruction of cooking Eggplant stuffed with couscous with vegetables


Step 1

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.


Step 2

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.


Step 3

Cut eggplant pulp, forming boats. The flesh is cut is not fanatical.


Step 4

Onion and garlic finely chop and sear until Golden brown in vegetable oil.


Step 5

Add chopped in small dice the flesh of the eggplant and bell pepper and cook for another 5 minutes on low heat.


Step 6

Add the couscous and fry together for another 2-3 minutes.


Step 7

Add finely chopped dill.


Step 8

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.


Step 9

Pull the pan from the oven and sprinkle the eggplant with grated cheese.
Send back to oven until cheese Browning.


Step 10

Serve with vegetables as a separate dish.
Bon appetit to you and your family!