Marinated eggplant with couscous and goat cheese

Name: marinated eggplant with couscous and goat cheese
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 el traditional olive oil; 150 g raw vegetables; 100 g couscous; 2 tl herbal broth in pot; 200 ml tap water; 1 eggplant; 100 ml balsamic dressing; 100 g Bettine Blanc goat cheese 50

Couscous and fried raw vegetables with fresh goat's cheese on a bed of grilled eggplant in basali dressing.

Ingredients

Directions

Heat the olive oil in a pan and fry the raw vegetables for 1 min.
Put in the couscous. Mix the stock with the water and pour it into the couscous and heat for 1 min.
Remove the couscous from the heat and leave covered for approx. 4 minutes.
Meanwhile, heat the oil in a frying pan.
Cut the aubergine into slices. Bake the slices in about 5 minutes brown. Turn them halfway.
Remove the slices from the pan and place them in deep plates. Pour the dressing over the eggplant.
Spoon the couscous on it. Crumble the goat's cheese over the couscous.