Name: Brinjal stacks with couscous and pesto
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 450 ml couscous; 15 ml lemon juice; 15 ml fresh chillies 573; 5 ml dried basil; 5 spring onion chopped; 60 ml chopped; 60 ml fresh Italian parsley chopped; 125 ml almonds flaked; 2 aubergine sliced; thai pesto; feta cheese crumbled

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Ingredients (11)

450 ml	couscous
15 ml	lemon juice
15 ml	fresh chillies — 573
5 ml	dried basil
5	spring onion — chopped
60 ml	chopped
60 ml	fresh Italian parsley — chopped
125 ml	almonds — flaked
2	aubergine — sliced
	thai pesto
	feta cheese — crumbled

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Method:

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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