Brinjal stacks with couscous and pesto

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Brinjal stacks with couscous and pesto


  • 450ml couscous
  • 15ml lemon juice
  • 15 ml olive oil
  • 5ml dried basil
  • 5 spring onions, chopped
  • 60 ml mint leaves
  • 60 ml flat-leaf parsley, chopped
  • 125 ml almond flakes
  • 2 large brinjals, sliced
  •  Thai pesto to taste
  •  feta cheese, crumbled
 40 min

Put the couscous in a plastic bowl with a tight-fitting lid then pour 450ml boiling water over it, cover it and steam it for 5 minutes. Loosen the couscous with a fork then mix in the lemon juice, olive oil, herbs and almonds. Season to taste with salt and pepper.

Heat a griddle pan until hot. Brush the brinjal with olive oil and fry on both sides until cooked. Spread Thai pesto on half of the slices, sprinkle with the feta and stack the rest of the slices on top. Serve with the couscous; Bulgarian yoghurt is a delicious accompaniment.


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.