Summary

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

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Instructions

1. Cut the eggplant lengthways into very thin slices with a sharp knife. Salt and pepper each slice, drizzle with balsamic vinegar.
2. 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.
3. 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.
4. Quarter, core and dice tomatoes. Dice the onion. Chop the thyme (set aside a few twigs for decoration). Crumble the feta cheese.
5. Add everything with lemon juice and 3 tablespoons of olive oil to the couscous and mix. Season to taste with salt and pepper.
6. 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.