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Couscous-stuffed eggplant

Gemma Purcell
  • 70 minutes
  • Serves 4

INGREDIENTS

2

each) eggplants

2 tbsp

Currants

1

Garlic clove

2 tbsp

Mint, fresh

1

Onion

2

Tomatoes

80 milliliters

Lemon juice, fresh

140 g

Couscous

3 tbsp

Olive oil

60 g

Feta

1

Salad, Mixed leaves

80 milliliters

Water