| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Aubergine with the green top removed; finely sliced into |
|
|
; 12 |
|
|
Olive oil for frying |
| 100 |
g |
Couscous soaked in 300ml hot water for 1 |
|
|
; hour |
|
|
A large unsprayed lemon; juice of |
| 1 |
sm |
Bunc basil |
| 50 |
ml |
Olive oil |
| 50 |
g |
Parmesan shavings |
| 3 |
|
Ripe plum tomatoes with just the; roughly |
|
|
; core removed |
|
|
Chopped |
| 1 |
lg |
Red onion; peeled and finely |
|
|
; chopped |
| 100 |
ml |
Extra virgin olive oil |
|
|
Zest and juice of 1 lime |
| 1 |
sm |
Bunc basil; finely sliced |
INSTRUCTIONS
SALSA
Season the slices of aubergine and heat a pan with the olive oil.
Place the slices into the pan and cook over a high heat for about 1
minute on each side. Season well and transfer from the pan to a plate
lined with absorbent paper.
Blend the basil together with the olive oil then mix two thirds of
this with the couscous and lemon, season to taste then roll inside
the aubergine slices.
To make the salsa simply mix the ingredients together.
Serve the aubergine rolls on top of the salsa and sprinkle with the
remaining basil puree and parmesan shavings.
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