Description
At the end of winter, I want the real summer dish! The combination of yogurt with raisins and pine nuts adds a subtle sweetness, a mixture of beans, couscous and cheese with the Basil adding an unexpected note in the taste range. Recipe taken from the book "Home feast" and slightly modified by me.
Ingredients
-
Black pepper
по вкусу
-
Vinegar
1 ст. л.
-
Salt
1 ч. л.
-
Olive oil
2 ст. л.
-
Pine nuts
2 ст. л.
-
Basil
1 ст. л.
-
Mayonnaise
1 ст. л.
-
Raisins
60 г
-
Cheese
120 г
-
Yogurt
120 г
-
Cherry tomatoes
200 г
-
Peas
120 г
-
Broth
150 г
-
Eggplant
2 шт
-
Couscous
60 г
Cooking
Weigh the couscous, split peas. I have a firm "Mistral". Peas boil until soft, the water is drained.
Turn on the oven and heat it to 200 grams. Couscous pour the hot vegetable broth or water and leave to swell. Eggplants in half lengthwise, pinned rind with a fork, put them on a baking sheet cut side down and put bake in the oven for 20 min.
In the couscous is ready add the peas, soaked raisins, cottage cheese (because, ironically, the cheese was not in a big supermarket, but the taste, I think, has not much affected), yogurt, and Basil. Season with salt and pepper, mix well. Of roasted eggplant with a spoon select the pulp without breaking the skin, chop it finely and add wine vinegar, olive oil, mix well.
To connect eggplants with a mixture of couscous and peas. Add the quartered cherry tomatoes and pine nuts. Gently mix well.
This filling stuff the eggplant halves. (By the way, the next time the mayonnaise will generally be removed from the ingredients, it seems to me that it just was not needed!) And put into the refrigerator for 30 minutes. Easy and hearty dish with interesting and unusual taste! You can decorate with lettuce, tomatoes, cucumbers.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.