Brinjal stacks with couscous and pesto

4 servings Prep: 30 mins, Cooking: 40 mins
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Meat-free Monday madness!

By Food24 May 04 2015
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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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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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