Grilling eggplant in a frying pan isn't the easiest and quickest thing to do... You need patience. Lot's of patience.... On the other hand all that waiting pays off in the end once you bite into the soft, tender, silky, purple vegetable. It's just THE best way to cook an eggplant. At least hat's my opinion. Grill it, just grill it.
Ingredients
(makes 6 "bruschettas")
- 1 medium sized eggplant
- 1 large tomato
- 2 tablespoons couscous
- 3 tablespoons water
- 1/2 teaspoon bouillon
- 1 1/2 tablespoons chopped parsley
- pesto from a glass
- olive oil
- salt
- pepper
Preparation
Cut your eggplant into 6 equally thick pieces. Sprinkle some salt over the slices, drizzle some olive oil into a large frying pan and heat on medium heat. Place the eggplant into the pan and grill until both sides are browned. This will take about 15 minutes...
Meanwhile, heat 3 tablespoons of water in a small saucepan. Once the water just starts to boil, take away from heat, add bouillon and couscous. Cover the saucepan with a plate and let the couscous suck up all the moisture. After 2-3 minutes, take a fork and fluff up the couscous.
Chop the parsley as small as you can, cut the tomato into 1/2cm cubes (only the flesh) and add both ingredients to the couscous. Add a pinch of salt and some ground pepper to it and drizzle some olive oil and mix well.
Take your eggplants from the pan and place them nicely onto a large plate. Spread 1/2 teaspoon of pesto over the eggplants and top them with the couscous mixture!
There you go, a wonderfully light meal for one or as a starter! C'est bon!
Keine Kommentare:
Kommentar veröffentlichen