Eggplant medallions with couscous
A versatile and tasty dish, to be served as an appetizer or a main course. Here are the eggplant medallions with couscous. The recipe is by our Anna Attanasio, food blogger at Giallo Zafferano.
Ingredients:
- 80 g of tomato couscous
- 80 g of hot water
- 3 long eggplants
- 20 g of grated cheese (parmesan, grana, or pecorino)
- 50 g of mozzarella or scamorza
- 1 medium egg
- A few basil leaves
- Salt to taste
- Extra virgin olive oil to taste
Preparation:
Pour the tomato couscous into a bowl, add a pinch of salt, the hot water, stir, cover, and let it rehydrate for 10 minutes. After the resting time, fluff it with a fork.
Cut the eggplants into slices about 1.5 cm thick and remove the pulp until you reach half a centimeter from the edge, forming rings. Cut the pulp into small pieces.
Transfer the couscous to a bowl, add the grated cheese, eggplant pieces, mozzarella cut into small pieces, basil cut into pieces, salt, the egg, and mix.
Oil a baking tray and arrange the eggplant rings on it, add a pinch of salt. Fill the eggplant rings with the couscous, pressing it well inside.
Add a drizzle of oil on top and bake in a preheated oven at 180°C for about 25-30 minutes, turning halfway through cooking.
Serve the couscous medallions by skewering them with toothpicks for finger food.
