These vegetarian eggplant snacks are filled with couscous and ricotta
Cut the aubergine into thin slices and grill the slices in a little oil and with salt and pepper. Prepare the couscous in 100 ml of boiling water and add 1 teaspoon of olive oil, salt and pepper. Cover the pan or bowl with couscous to allow the couscous to swell. Chop the onion and chop the garlic. Fry it in a pan until the onion is soft. Finely chop mint and parsley (keep some chopped herbs aside). Add the onion, garlic, mint and parsley to the soaked couscous along with the pine nuts. Mix in the ricotta as well.
Take a slice of aubergine, add about a teaspoon of the couscous mixture and roll up and secure with a toothpick. Repeat this until all the aubergine slices are used up. Divide the remaining herbs over the rolls.
Source: Leukerecepten by leukerecepten-nl.
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