Baked eggplant stuffed with lentil couscous

2.9.2016

For 2 servings you need:

• 1 eggplant

• 1 cup of lentil couscous

• cca 10 cm white redish

• 2 spoons olive oil

• 1 carrot

• salt

• fresh herbs – parsley or even fresh nettle

• 1 spoon of Moringa flakes

• 1 piece of Feta cheese

Pour 2 to 3 dcl of boiling salted water over lentil couscous and cover. Once the couscous is soft, mix in fried radish, a carrot and eggplant pulp.

Fill the eggplant hole with this mixture, adding chopped herbs.  Let the eggplant bake in the owen on baking paper at 180ºC, initially it is better to cover it with aluminum foil, uncover after about 30 minutes. At the end, add feta cheese and sprinkle Moringa flakes.