Ingredients

Features

Description

Boil water with two tablespoons of olive oil, to put the couscous and immediately remove the pan from the heat, cover and leave to barley absorbs water. Add two tablespoons of butter and mash couscous with a fork.

Clear the eggplant (do not throw the peel), cut the flesh into slices, season with salt and leave for 20 minutes to left bitterness. Then cut the eggplant into half rings and fry for a few minutes in the pan.

almonds in the oven to dry, then grind it in a blender with the tomatoes and a few tablespoons of olive oil until smooth watery mass. Add the finely chopped capers and eggplant, salt and pepper. Fill the sauce couscous dish and place in molds.

We cut the Burrata «skins» (it cut strips and set aside) and blend cheese. Peel eggplant cut into strips and fry in boiling oil. Spread whipped cheese on the bottom of a deep dish, it lay a portion of couscous, garnish with strips of peel Burrata and aubergine chips

Translated by site: wday.ru