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Brinjal stacks with couscous and pesto

recipes, vegetarian

Ingredients 11
Servings 4
Time 30 min


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


40 min

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.

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Read more on: vegetarian  |  recipes

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