Eggplants stuffed with couscous

Another version of stuffed eggplant Another lean and, at the same time, a hearty dish - stuffed eggplant. The highlight here is croup-couscous, croup, which came to our land from Morocco. We have already prepared a spicy porridge from it, and now we decided to stuff cucumber with eggplant. Frankly, the dish turned out inimitable! In the company of Bulgarian pepper, all the same eggplant, onions and greens - couscous opened up as well as possible. And although this croup is traditionally cooked with meat and gravy, this vegetable variation on the topic is not inferior to taste. But if you do not keep a fast, then you can safely add meat stuffing: beef, pork or lamb. Cheese will also be appropriate: Parmesan or mozzarella. Eggplants stuffed with couscous are an independent dish, but you can also serve lavash, fresh herbs and fresh vegetables.

Another version of stuffed eggplant Another lean and, at the same time, a hearty dish - stuffed eggplant. The highlight here is croup-couscous, croup, which came to our land from Morocco. We have already prepared a spicy porridge from it, and now we decided to stuff cucumber with eggplant. Frankly, the dish turned out inimitable! In the company of Bulgarian pepper, all the same eggplant, onions and greens - couscous opened up as well as possible. And although this croup is traditionally cooked with meat and gravy, this vegetable variation on the topic is not inferior to taste. But if you do not keep a fast, then you can safely add meat stuffing: beef, pork or lamb. Cheese will also be appropriate: Parmesan or mozzarella. Eggplants stuffed with couscous are an independent dish, but you can also serve lavash, fresh herbs and fresh vegetables.

Ingredients:

• Eggplant 4 pcs.
• Pepper black ground 4 pinch
• Olive oil 50 ml
• Parsley fresh 0.5 bunch
• Basil purple fresh 0.5 bunch
• Green onion 0.25 bunch
• Garlic 3 denticles
• Onions 1 pc.
• Pepper sweet 2 pcs.
• Couscous 200g
• Salt 1 tsp.

Instructions

• Step 1 To prepare this dish, take: eggplant, bell pepper, onion, green onion, parsley, basil, couscous, garlic, vegetable oil.
• Step 2 Couscous fill with water at a rate of 1: 1. Salt and bring to a boil. then remove from heat and cover with a lid.
• Step 3 Eggplant wash, cut into halves (cut along) and take out the middle (the flesh still come in handy), leaving the sides 2-3 cm wide. Salt and set aside.
• Step 4 Cut the eggplant pulp finely with a knife.
• Step 5 Pepper and onions cut into cubes. Garlic finely chopped garlic.
• Step 6 Finely chop the green onions.
• Step 7 Pour the parsley and basil and then chop it with a knife.
• Step 8 In a frying pan, heat oil and fry onion and garlic for 2-3 minutes.
• Step 9 Add the flesh of eggplant and pepper to the onions. Salt, pepper and fry another 3 minutes.
• Step 10 Add the couscous and the green onions to the pan. Stir and fry for 2-3 minutes.
• Step 11 Add parsley and basil, stir the vegetable mince and remove from heat.
• Step 12 Eggplant generously stuff stuffing and bake in a preheated oven for 200 ° C for 30 minutes.
• Step 13 Baked eggplants should be served immediately.