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.jpg "Roasted Aubergines, Tomato Confit & Couscous")
Roasted Aubergines, Tomato Confit & Couscous
Roasted aubergines, melted mozzarella, and fragrant couscous. Delicious!
Ingredients - for 4 people
- 900g to 1kg aubergines
- 2 mozzarella balls
- 1 jar of sun-dried tomatoes
- 280g couscous
- A few sprigs of basil
- A few sprigs of parsley
- Olive oil
- Herbes de Provence
- Salt & pepper
Preparation
- Preheat the oven to 200°C.
- Slice the aubergines lengthwise into thick 2cm slices and place them on a baking tray lined with parchment paper.
- Brush the aubergines with olive oil using a pastry brush, sprinkle with Herbes de Provence, and lightly salt. Bake for 15 minutes.
- Meanwhile, slice the mozzarella and set aside.
- Boil 300ml of salted water.
- Remove the aubergines from the oven, spread 1 tsp of tomato confit on each slice, top with mozzarella slices, season with pepper, and return to the oven for another 10 minutes.
- While the aubergines finish cooking, place the couscous in a bowl, pour over the boiling salted water, cover, and let it absorb for 5 minutes. Fluff the grains with a fork.
- Take the aubergines out of the oven when they are nicely grilled. Sprinkle with fresh basil and parsley before serving. Enjoy with the couscous.
