Brinjal stacks with couscous and pesto

Recipe from: 14 May 2015
recipes, vegetarian

Ingredients 11
Servings 4
Time 00:30

Ingredients

  • 450
    ml
    couscous
  • 15
    ml
    lemon juice
  • 15
    ml
    olive oil
  • 5
    ml
    dried basil
  • 5
    spring onions, chopped
  • 60
    ml
    mint leaves
  • 60
    ml
    flat-leaf parsley, chopped
  • 125
    ml
    almond flakes
  • 2
    large brinjals, sliced
  • Thai pesto to taste
  • feta cheese, crumbled
 

Method

00:40
 

Put the couscous in a plastic bowl with a tight-fitting lid then pour 450ml boiling water over it, cover it and steam it for 5 minutes. Loosen the couscous with a fork then mix in the lemon juice, olive oil, herbs and almonds. Season to taste with salt and pepper.

Heat a griddle pan until hot. Brush the brinjal with olive oil and fry on both sides until cooked. Spread Thai pesto on half of the slices, sprinkle with the feta and stack the rest of the slices on top. Serve with the couscous; Bulgarian yoghurt is a delicious accompaniment.

Recipe reprinted with permission of Home.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: vegetarian  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.