VEGETARIAN, MEDITERRANEAN
STYLE, WITH EGGPLANT AND COUSCOUS
Sent by: Sjanti & Lia
Netherlands
Preheat oven for 10 minutes, at 200 degrees.
Put salt on the sliced eggplant and put something heavy
on top of it (for example a plate with some books on it)
- leave it for 15 minutes. This is to remove the bitter
juices from the eggplant.
Now we need large chunks of paprika, the onion rings,
four toes of sliced garlic - and the eggplant. Put these
on a large oven plate and generouly cover with olive oil.
Leave in oven and roast at 180 degrees for 30 minutes.
Meanwhile, prepare the couscous according to the directions
on the package.
PRESENTATION SUGGESTION:
Put the couscous in a large bowl, then add the vegetables
and (if applicable) the goat cheese.
Top with lettuce. |
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Serves
4
Paprika:
yellow (2)
red (2)
green (1)
Red onion (2)
Garlic (4
toes)
Egg plant (1)
Couscous (300 grams)
Lollo russo (1/2)
Green lettuce (1/2)
Possible add-ons:
Soft goat cheese (150 grams)
45 minutes |
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VEGGIE
REGGIE 
