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Eggplant rolls with pesto and couscous

ingredients

servings

4

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Parsley

5 sprigs

Pesto

100 grams

Vegetable broth

150 mL

Couscous

100 grams

Garlic

1 wedge

Red peppers

1 unit

Yellow peppers

1 unit

Aubergine

2 unit

starters from Italy

Eggplant rolls with pesto and couscous

Eggplant rolls with pesto and couscous

vegetarian with gluten with lactose with nuts source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant rolls with pesto and couscous

The eggplant rolls with couscous and pesto are a very simple starter and fast to build.

Eggplant rolls with pesto and couscous step 1

step 1

In a bowl pour the couscous. Season with 2 tablespoons of olive oil, stir ecoprite all with a layer of hot broth at least 1 cm. Let the couscous covered for 5 minutes.

Eggplant rolls with pesto and couscous step 2

step 2

Cut the eggplant for long to ottenerele circa3mm thick slices. Spread both sides of each slice with olive oil and sprinkle with salt and pepper. Grill the eggplant slices for 1-2 minutes per side.

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Eggplant rolls with pesto and couscous step 3

step 3

In a bowl pour the couscous, red and yellow bell pepper diced 1 clove of minced garlic with parsley. Then season with salt to taste epepe. Mix well.

Eggplant rolls with pesto and couscous step 4

step 4

Sprinkle the eggplant slices one by one with pesto and stuffed with couscous, then rolled eggplant.

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