A versatile and tasty dish to serve as an appetizer or a main course. Here are eggplant medallions with couscous. The recipe is from our own Anna Attanasio, food blogger at Giallo Zafferano.
Pour the tomato cous cous into a bowl add a pinch of salt, hot water, stir, cover and let rehydrate for 10 minutes. After the resting time has elapsed, shell it with a fork.
Cut the eggplant into rounds about 1.5 cm thick and scoop out the pulp until it is half an inch from the edge, forming rings. Cut the pulp into small pieces.
Transfer the cous cous to a bowl, add the grated cheese, eggplant pieces, mozzarella cheese cut into small pieces, chopped basil, salt, and egg, and mix.
Oil a baking dish and arrange the eggplant rings in it, add a pinch of salt. Fill the eggplant rings with the cous cous, mashing it well inside.
Add a drizzle of oil on top and bake in a preheated oven at 180°C (350°F) for about 25-30 minutes, turning halfway through cooking.
Serve the cous cous medallions by skewering them with toothpicks for finger food.
