Couscous with eggplant

Ingredients for Couscous with eggplant

Instructions for Couscous with eggplant

To prepare the Couscous with eggplant recipe, please follow these instructions:

Cover the couscous with boiling water and allow it to drag for 5 minutes.
Eject the water and loosen them with a fork.
Fold the eggplant along and scratch it into the cutting surface. Distribute laurel leaves, garlic and a little salt in one half. Put the eggplant together so that the portion becomes "whole" again, pack it in foil and bag it at 165 degrees for 30 minutes. Scrape the food out of the eggplant and chop it roughly. Mix tomatoes and onions with couscous and eggplant, taste with salt, pepper and basil.