Eggplant and Couscous Salad
Serve the well-mixed and seasoned salad on plates and garnish with parsley leaves and balls of the two mashed cheeses mixed with the aromatic herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bonapeti.com.
Cooking tools:
- Garlic press
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Stove
- Pot
- Saucepan
- Fork
- Mixing bowl
- Plate
Ingredients
- eggplants - 2 large
- oil - 3 tbsp.
- couscous - 6.7 oz (190 g)
- water - 13.5 fl oz (400 ml)
- olive oil - 6 tbsp. or to taste
- lemon - 1
- parsley - 4 tbsp. chopped
- garlic - 2 - 3 cloves or to taste
- salt - to taste
- cumin - 2 pinches, powdered
- cream cheese - 3.2 oz (90 g)
- white cheese - 1.8 oz (50 g) feta
- herbs - to taste
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