Eggplant Bowl
by
125 recipes
Aubergine cake and cous cous
ingredients
servings
4
Aubergine
2 unit
Iodized salt
4 pinches
Extra virgin olive oil
5 spoons
Corn couscous
200 grams
Almonds
50 grams
Rocket salad
30 leafs
Courgette
2 unit
Carrots
2 unit
single courses from Italy
Aubergine cake and cous cous
Aubergine cake and cous cous
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pie with surprise
preparation
step 1
Clean, cut and grate the aubergines Clean, cut into diced and bake zucchini and carrots in a non-stick pot for a few minutes leaving them crisp
step 2
Cook the cous cous as shown on the package, make it warm and add it to the vegetables, seasoned with oil and salt coated with single-sliced stencils with eggplant, fill with cous cous
step 3
Close the eggplant ends, turn on the oven at 180 degrees and fry the molds
step 4
Prepare the pesto by shaking almonds and rocket with a spoon of oil
step 5
Flip through the molds on a plate where you have arranged a spoon of pesto and serve lukewarm
