Saturday, February 5, 2011

Eggplants with couscous and mozzarella

 The following recipe is a creative cocktail between the recipe found in this good book about Mozzarella and this tasty recipe from Israeli Kitchen: eggplant stuffed with fruit bulgur.

You need, for four persons:

2 medium eggplants, sliced and fried
2 packs of fresh mozzarella, sliced
250 gr. boiled couscous, with salt and rosmarin
100 ml. olive oil

Add the mozzarella, couscous and oil to the fried eggplants and fry together for approximatively 15 minutes. 
That's all!

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