Ingredients :
Eggplant – 4 pcs.
Couscous – 200 gr
Hard cheese – 100 gr
Sweet bell pepper – 3 units: red, yellow and green
Purple basil – 3 sprigs
Parsley – 3 sprigs
Vegetable oil – 1 tablespoon
Salt and black pepper to taste
Preheat the oven to 180°C. Eggplant cut in half lengthwise, cut out the flesh, leaving a skin thickness of 2 cm, put on a baking tray flesh side down and bake in the oven for 25 minutes. Finely chop the eggplant flesh and bell peppers. Pour boiling water over the couscous, cover and let stand for 5 minutes. Melt the butter in a frying pan and fry the vegetables on medium heat, then add the couscous, grated cheese, finely chopped herbs and spices.
Fill the eggplants with the stuffing and place in the oven for 5 minutes.
Have a nice meal!
