Caponata eggplant, zucchini, peppers, baked vegetables
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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 oz
Vegetable broth
150 fl oz
Couscous
100 oz
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
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The eggplant rolls with couscous and pesto are a very simple starter and fast to build.
preparation
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.
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.
sponsor of the author
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.
step 4
Sprinkle the eggplant slices one by one with pesto and stuffed with couscous, then rolled eggplant.
