Eggplant Rolls with Couscous Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 aubergine (s) (approx. 500 g each)
- 2 tablespoon balsamic vinegar
- 3 tablespoon flour
- salt and pepper
- Oil, for frying
For the salad:
- 4 tablespoon olive oil
- 200 ml vegetable stock
- 150 g couscous
- 100 g feta cheese
- 100 g tomato (s)
- 1 onion (s), red
- 1 bunch thyme
- 2 tablespoon lemon juice
- Crema di balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Cut the eggplant lengthways into very thin slices with a sharp knife. Salt and pepper each slice, drizzle with balsamic vinegar.
- Heat oil in a pan. Turn the aubergine slices in the flour and fry them in a pan over medium heat until golden brown. Let cool down.
- For the couscous salad, bring the vegetable stock with 1 tablespoon of olive oil to the boil. Add the couscous, remove from the heat, cover and leave to soak for 5 minutes. Fluff with a fork and let cool.
- Quarter, core and dice tomatoes. Dice the onion. Chop the thyme (set aside a few twigs for decoration). Crumble the feta cheese.
- Add everything with lemon juice and 3 tablespoons of olive oil to the couscous and mix. Season to taste with salt and pepper.
- Spread the couscous on the aubergine slices, press lightly and roll up. Pin firmly with a toothpick. Arrange the rolls decoratively on a plate, drizzle the balsamic vinegar with the crema, decorate with sprigs of thyme.
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